{Farro, Roasted Cauliflower + Fetta Salad}

I knew I had made one too many salads before the Mr even walked in the door, I just knew it because a) I make a lot of salads and b) he was on a photo shoot and had a salad for lunch.  His face said it all, thank god the kids didn't eat all their meatball margarita pizza.  Thats all I have to say.

I actually put a fair bit of effort into this salad, so it's good that the Mr was quite complimentary about it once he started eating and after he finished with the "where's the steak" jokes.  This is super filling, I am a big fan of farro because of that and it doesn't go all soft on you, its a firm grain, I prefer my grains firm, its got good texture.  Roasted cauliflower is just the best possible kind of cauliflower and who doesn't appreciate a sprinkling of fetta to jazz things up.

1 cup farro
1 small cauliflower, cut into small chunks
sea salt flakes

fresh cracked black pepper
smoky paprika
olive oil
2 handfuls of baby spinach, coarsely chopped
handful of toasted pine nuts
50g currants + enough red wine vinegar to cover currants
handful parsley leaves
handful basil leaves
1/4 red onion finely diced
100g fetta cheese (I like danish)

1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon honey
sea salt flakes

fresh cracked black pepper

Start by cooking the farro, add it to a saucepan along with 3 cups of cold water season with salt and bring to the boil. Reduce heat to a simmer, don't worry about a lid and cook for about 25 to 30 minutes, it will still have a bite, its not a soft grain. Drain into a colander and rinse with cold water, set aside.

Preheat oven to 200. Scatter cauliflower into a large baking dish add a drizzle of olive oil, a generous pinch of sea salt, pepper and a sprinkling of smoky paprika. Roast until golden brown and cooked through, about 25 to 30 minutes. Give it a couple of stirs during the roasting time.

Tip the currants into a small saucepan, pour over just enough red wine vinegar to cover the currants, bring to a boil, reduce heat and simmer gently for 5 minutes.  Turn off the heat and let the currants rest.  

In a small jar or bowl combine the dressing ingredients.

Now lets bring it all together, in a large bowl or platter toss together the farro, roasted cauliflower, spinach, 
herbs, red onion, toasted pine nuts, currants and dressing, finish by topping with the crumbled fetta.