This salad is a firm favourite in our household - we enjoy it on it's own, as a side and we often take any leftovers to work for lunch.
1 Cauliflower, leaves discarded
1 teaspoon ground cumin
1 teaspoon ground coriander (or you could use Moroccan Spice in place of these two spices)
1 Lemon
1 cup Freekah
1 teaspoon Vegetable stock powder (optional but I think adds a little flavour to the freekah)
1/3 cup sultanas or raisins
1/4 cup Flaked almonds, toasted
1/4 cup Pepitas, toasted
1/2 bunch mint, finely chopped
1/2 bunch parsley, finely chopped
3 Spring onions, finely sliced
1 tablespoon Olive oil
Splash of red wine vinegar
Salt & Pepper, to taste
Pre-heat oven to 200C. Place the whole cauliflower on a backing tray, sprinkle with cumin and coriander and roast for 30-40 minutes. Remove from oven and squeeze over juice of the lemon. Once cooled slightly break into florets.
While the Cauliflower is roasting, cook the freekah. Add freekah and vegetable stock to a small saucepan with 3.5 cups of water. Bring to the boil, reduce heat and simmer for 20-25 minutes until water is absorbed (you can drain any excess). Transfer cooked freekah to a bowl or serving plate to cool slightly.
To assemble, add sultanas, pepitas, almonds, cauliflower, mint, parsley and spring onion to the freekah. Drizzle with the olive oil, splash of red wine vinegar and season to taste. Toss and serve.
