Warm cauliflower, freekeh, feta and green bean salad
500 g, cut into florets
2 medium, cut into small wedges
120 g, (3⁄4 cup), rinsed, drained
200 g, cut into 4cm lengths
1 tbs, extra virgin variety
⅓ cup(s), leaves
Reduced fat feta cheese
60 g, crumbled
1 x 3 second spray(s)
- 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.
- Meanwhile, cook freekeh in a large saucepan of boiling water for 15 minutes or until tender. Drain. Refresh under cold water and drain.
- Steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
- 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.