Spiced Cauliflower & Freekeh Salad
with Roasted Kumara & Toasted Almonds
- Gluten
- Wheat
- Milk
- Almond
- Traces of Tree Nuts
- May contain traces of allergens
Ingredients
1
freekeh
(Contains: Gluten, Wheat; )
1
vegetable stock powder
1
cauliflower
1
leek
1
Souk Market Spice Blend
1
flaked almonds
(Contains: Almond; )
1
baby spinach leaves
1
feta cheese
(Contains: Milk; May be present: Tree Nuts)
Not included in your delivery
1
olive oil
1
butter
(Contains: Milk; )
1
honey
Nutrition Values
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain, rinse and return to the pan over a medium heat. Add the butter and vegetable stock powder and stir until the butter is melted and combined.
TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the cauliflower into small florets. Peel and cut kumara into bitesized chunks. Slice leek into rounds.
Place the cauliflower, kumara, leek, Souk Market spice blend, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. Remove from oven and set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
When the veggies have 5 minutes cook time remaining, combine a generous drizzle of olive oil with the vinegar and honey in a large bowl. Add a pinch of salt and pepper and mix well to combine. Set aside. Heat a medium frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
Add baby spinach leaves, roasted veggies and freekeh to the dressing. Toss to combine.
Divide the spiced cauliflower and freekeh salad between bowls. Crumble the cheese over the salad. Sprinkle with the toasted almonds to serve.
