Freekeh & Quinoa Tabbouleh with Roasted Cauliflower

Ingredients

1 cup of quinoa, cooked
1 cup cracked freekah, cooked
1 cauliflower, chopped into small florets
2 tbsp. EVO oil  
¼ cup toasted almonds
½ bunch of flat leaf parsley, finely chopped
1 bunch of coriander, finely chopped
1 pomegranate, seeds removed

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

 

Method

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, almonds, chopped herbs and pomegranate seeds.

In a small bowl or jar combine the ingredients for the dressing, whisk well and pour over the salad. Serve.