If you’ve never tried roasted cauliflower before now’s your chance. It really is a revelation. The cauliflower is mixed with leeks, butterbeans and freekah - young cracked wheat - in this delicious and healthy vegan salad.
Preparation
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Break the cauliflower into florets, drizzle with olive oil and fennel seeds and roast in the oven for 35-40 minutes, stirring half way.
- Cook the freekeh according to the packet instructions. Drain when cooked and set aside.
- When the cauliflower is almost done fry the leeks in olive oil, stirring often, until cooked. Add the crushed garlic and cook for a further minutes. Add the butterbeans, cooked freekeh, roasted cauliflower and chopped parsley. Stir well, season with salt and pepper and sprinkle with sumac before serving.
Serve with dips, pitta bread and green salad for a delicious and healthy vegan lunch.