250g whole pearl farro
1/2 head cauliflower, cut into florets
3 tsp cumin seeds
160ml extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 bulb garlic
1/4 bunch kale, thick stalks removed, finely chopped
Juice of 1 lemon
5 sprigs dill
1 celery heart, thinly sliced
1/2 cup inner yellow celery leaves
400g canned chickpeas, rinsed, drained, patted dry
3 Tbsp soft goat’s cheese or feta
2 Tbsp toasted almonds, roughly chopped
Preheat oven to 170°C. Put farro in a fine sieve and rinse clear under cold water. Transfer to a medium saucepan and add water. Bring to the boil over a high heat. Reduce heat and simmer for 45 minutes or until tender.
Meanwhile, put cauliflower in a large bowl. Add cumin and 40ml of the oil and toss to combine. Season with salt and pepper. Transfer to an oven tray and add garlic. Roast for 30 minutes or until cauliflower is golden and garlic is soft to touch.
Meanwhile, blanch kale in a large saucepan of boiling salted water for 30 seconds or until wilted. Drain, cool and squeeze out water. Set aside.
Set cauliflower and garlic aside to cool. Drain farro and set aside. Separate garlic bulb into cloves.
To make dressing, squeeze garlic from skins and put in a large bowl. Add lemon juice and remaining oil. Season with salt and pepper.
Combine dill sprigs, celery heart and leaves in a bowl. Add 1 Tbsp of the dressing and toss until combined.
Combine farro, cauliflower, kale and chickpeas in a large bowl. Transfer to a large platter. Pile dill mixture on top. Spoon on dollops of cheese and scatter with almonds. Serve.