Warm cauliflower, freekeh, feta and green bean salad
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
With this combination, there’s no reason to steer clear of salads in the cooler months. The capsicum, beans and coriander add a pop of colour and freshness to the versatile Cauli and hearty freekeh base.
Ingredients
Cauliflower
500 g, cut into florets
Garam masala
1½ tsp
Red capsicum
2 medium, cut into small wedges
Dry freekeh
120 g, (3⁄4 cup), rinsed, drained
Green string beans
200 g, cut into 4cm lengths
Lemon juice
1 tbs
Olive oil
1 tbs, extra virgin variety
Honey
½ tsp
Fresh coriander
⅓ cup(s), leaves
Reduced fat feta cheese
60 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on the tray. Sprinkle with 1 teaspoon of garam masala and lightly spray with oil. Bake for 25 minutes or until golden and tender. Add capsicum to tray for last 15 minutes of cooking time.
2
Meanwhile, cook freekeh in a large saucepan of boiling water for 15 minutes or until tender. Drain. Refresh under cold water and drain.
3
Steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
4
Whisk lemon juice, olive oil, remaining garam masala and honey in a large bowl until combined. Add freekeh, roasted vegetables, beans and coriander and toss to combine. Top with feta and serve.
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