Step 1

For pickled red chillies, pack sliced chilli into a small jar (about 300ml). Combine vinegar, sugar, 3 tsp fine sea salt and 125ml water in a small saucepan. Bring to the boil, stirring to dissolve salt and sugar (2-3 minutes), then pour pickling liquid into jar and add peppercorns. Cool to room temperature (20-30 minutes), then seal and refrigerate for at least 2 days. Pickled chillies will keep for up to a month.

Step 2

Preheat oven to 220C and line an oven tray with baking paper. Toss cauliflower with 2 tbsp olive oil, chilli flakes and salt to taste, spread on trays and roast, tossing occasionally, until cauliflower is golden brown and edges are crisp (30-35 minutes). Stand to cool (10-15 minutes).

Step 3

Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).

Step 4

Heat remaining oil in a frying pan over medium heat, add onion and rosemary and sauté gently until onion is softened (8-10 minutes). Remove from heat and cool (5-10 minutes).

Step 5

Combine ¼ cup drained pickled chillies (reserve remainder for another use), cauliflower, farro, onion, capers, olives, pecorino, parsley, and lemon juice and rind in a large bowl. Season to taste, toss gently to combine and serve.