Leek, Butter Bean, and Roasted Cauliflower Freekeh Salad


Leek, Butter Bean, and Roasted Cauliflower Freekeh Salad

  • Prep Time 40m
  • Cook Time 10m
  • Servings 2


  •  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


  • 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.

Recipe Adapted From Sneaky Veg