Farro cauliflower And asparagus salad

Ingredients

• 200 g farro (see tip)
• 1 cauliflower
• 250 g asparagus
• olive oil
• 4 large free-range eggs
• 2 tablespoons pine nuts
• 3 tablespoons raisins
• 1 handful of beetroot leaves, or other small leaves
• HERB DRESSING
• a few sprigs of fresh dill
• a few sprigs of fresh flat-leaf parsley
• a few fresh chives
• 90 ml extra virgin olive oil
• 2 tablespoons red wine vinegar

Description

1. Cook the farro according to the packet instructions, then drain in a colander and leave to cool.
2. Cut the cauliflower into florets, then cook in a pan of boiling salted water until just soft. Drain in a colander and leave to cool.
3. Heat a griddle pan until hot. Drizzle the asparagus with a little oil and cook on the pan until lightly charred and cooked through. Leave to cool.
4. Boil the eggs in a pan of boiling water for around 6 minutes to hard-boil, then peel and halve.
5. For the herb dressing, pick and chop the dill and parsley, chop the chives, then combine with the oil and vinegar, and season generously with sea salt and black pepper.
6. Toast the pine nuts in a dry frying pan.
7. In a serving bowl, toss the farro, cauliflower, asparagus, pine nuts, raisins and leaves with the dressing. Serve with the eggs on the side.