Freekeh and Quinoa Tabbouleh with Roast Cauliflower and Strawberries

Serves 4-6
Time 25 minutes


1 cup of quinoa, cooked
1 cup cracked freekeh, cooked
1 cauliflower, chopped into small florets
2 tbsp Extra Virgin olive oil
¼ cup toasted pepitas
½ bunch of flat leaf parsley, finely chopped
1 bunch of coriander, finely chopped
100g strawberries, quartered

1 tbsp. of pomegranate molasses
2tbs apple cider vinegar
3 tbsp. flaxseed oil
½ tsp. sea salt
½ tsp. pepper


Preheat oven to 180C.

Place the cauliflower in a bowl and stir through the olive oil and salt and pepper, pour onto a baking tray and cook till golden brown, approx. 15 minutes.

In a large mixing bowl add the cooked freekah, quinoa, cauliflower, pepitas, chopped herbs and strawberries. In a small bowl or jar combine the ingredients for the dressing, whisk well and pour over the salad. Serve.