Photo of Grain salad with roasted beets, asparagus and seeds by WW

Grain salad with roasted beets, asparagus and seeds

4
4
2
SmartPoints® value per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
6
Difficulty
Moderate

Ingredients

Dry freekah

100 g, cracked, (½ cup)

Cauliflower

½ large, (500g), broken into large florets

Asparagus

2 bunch(es), cut into 4cm lengths

Beetroot, baked without fat

300 g, cut into wedges

Fresh flat-leaf parsley

cup(s), chopped

Fresh mint

cup(s), chopped

Currants

2 tbs

Sunflower seeds

2 tbs, toasted

Lemon juice

1½ tbs

Olive oil

1 tbs

Instructions

  1. Cook freekeh in a saucepan of boiling water following packet instructions or until al dente. Drain. Cool.
  2. Meanwhile, process cauliflower in a food processor, in batches, until it resembles ‘rice’. Place cauliflower in a large microwave-proof dish. Cover and microwave on High (100%) for 4-5 minutes or until tender. Drain.
  3. Meanwhile, cook asparagus in a medium saucepan of boiling, salted water for 2-3 minutes or until just tender. Drain. Refresh under cold water and drain.
  4. Combine freekeh, cauliflower, asparagus, beetroot, parsley, mint, currants and sunflower seeds in a large bowl. Drizzle salad with lemon juice and olive oil and toss to combine.