Cauliflower, Fig & Hazelnut Farro Salad

Grown in the Garfagnana region of Tuscany, this ancient grain has a complex, nutty taste that compliments a whole host of flavours. While Zuppa di Farro is great for cold winter evenings, in the summer, Farro is typically served with other ingredients to create a healthy salad.

Categories: Sides & Salads, Vegan, Vegetarian

Serves: 2 Preparation time: 15 Cooking time: 40



  • 100ml Filippo Berio extra virgin olive oil
  • 2 tbsp Filippo Berio balsamic vinegar
  • 100g Farro
  • 50g hazelnuts, toasted
  • 50g dried figs, chopped
  • 1 small head of cauliflower
  • 2 tbsp fresh thyme
  • 2 cloves garlic, crushed
  • 1 red onion, quartered
  • 50g rocket leaves


  1. Pre-heat the oven to 200c/ 180fan/ gas 6.
  2. Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
  3. Break the cauliflower into small florets and coat with 50ml of olive oil. Season with salt, pepper and roast for 20 minutes.
  4. Add the red onion wedges and roast for a further 20 minutes. Remove and allow to cool.
  5. Mix the remaining olive oil and balsamic in a small bowl, season with salt and pepper and set aside.
  6. In a salad bowl, mix together all ingredients and scatter over the rocket. Pour over the dressing, stir and check for seasoning before serving.

Cooks tips

Put the salad in a Kilner jar for a nutritious and speedy lunch or a perfect picnic accompaniment. Keep the dressing separate in a small jam jar and add just before serving.

Cook with:

Balsamic Vinegar of Modena

Filippo Berio Balsamic Vinegar from Modena is smooth and flavoursome, with classic, light sweetness. Made from specially selected Modena grapes and aged in oak barrels according to tradition using the Solera method. Filippo Berio’s everyday balsamic contains 40% grape must- among the highest levels for an everyday Balsamic at a comparable price point and double the required minimum of 20%.

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