Leek, Butter Bean, and Roasted Cauliflower Freekeh Salad
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Leek, Butter Bean, and Roasted Cauliflower Freekeh Salad

Recipe by Sneaky Veg
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 medium cauliflower, leaves removed, and broken into florets

  • 2 Tbsp olive oil

  • 1 tsp fennel seeds

  • 700 ml water

  • 200 g cracked freekeh

  • 2 medium leeks, washed and sliced

  • 2 cloves garlic, crushed

  • 1 tin (400 g) butter beans

  • 1 small handful flat-leaf parsley, finely chopped

  • 1 tsp sumac

  • Salt

  • Pepper

Directions

  • Preheat the oven to 180°C. Drizzle the cauliflower with 1 tablespoonful of olive oil, sprinkle with the fennel seeds, and roast in the oven for 35 to 40 minutes, turning halfway through.
  • Bring the water to the boil, add the freekeh, lower the heat, and simmer for about 15 minutes, or until soft.
  • Fry the leeks in the remaining olive oil, stirring often, until soft and translucent. Add the garlic and continue to cook for 2 minutes.
  • Add the cauliflower, freekeh, butter beans, and parsley and stir well.
  • Remove from the heat and season with sumac, salt, and pepper.

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