Grain salad with roasted beets, asparagus and seeds
4
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Dry freekeh
100 g, cracked, (½ cup)
Cauliflower
½ large, (500g), broken into large florets
Asparagus
2 bunch(es), cut into 4cm lengths
Beetroot, cooked without added fat
300 g, cut into wedges
Fresh flat-leaf parsley
⅓ cup(s), chopped
Fresh mint
⅓ 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.
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