Freekeh Salad with Cauliflower, Leeks and Butterbeans

Mandy Mazliah

vegan freekah salad with cauliflower, leeks and butterbeans

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.

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Ingredients

1 medium cauliflower
1-2 tbsp olive oil
1 tsp fennel seeds
200 g pack of freekeh
1 tbsp olive oil
2 medium leeks washed and sliced
2 cloves of garlic crushed
1 400 g tin of butterbeans
1 tsp sumac
Small handful of flatleaf parsley finely chopped
Salt and pepper

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.