Roast Vegetable & Freekeh Salad

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SERVES UP TO FOUR AS SIDE SALAD
PREP TIME: 30 MINUTES
COOKING TIME: 10 MINUTES

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Ingredients

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FOR THE ROAST VEG

1/2 HEAD CAULIFLOWER, CHOPPED INTO SMALL FLORETS

1 ZUCCHINI, CUT INTO 2CM ROUNDS

1/2 RED ONION, ROUGHLY CHOPPED

1 BUNCH ASPARAGUS SPEARS, CUT INTO QUARTERS

2 TSP CUMIN

SALT & PEPPER

OLIVE OIL

FOR THE GREENS SALAD

1/2 HEAD COS LETTUCE, ROUGHLY CHOPPED

1 1/2 CUPS SPINACH

1 CUCUMBED, FINELY CHOPPED

HANDFUL BASIL, MINT AND CORIANDER, ROUGHLY CHOPPED

LARGE HANDFUL SUGAR SNAP PEAS, HALVED

1 LIME, JUICED

SPLASH OF OLIVE OIL AND WHITE WINE VINEGAR

SALT & PEPPER

ALSO SERVED WITH 1 CUP COOKED FREEKEH, COOKED ACCORDING TO PACKET INSTRUCTIONS

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Utensils

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SHARP KNIVES

BAKING TRAY

SALAD BOWL

RICE COOKER OR POT TO COOK FREEKAH

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Method

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1. PREHEAT OVEN TO 180 DEGREES CELSIUS AND PLACE CHOPPED ROAST VEGGIES ON A MEDIUM SIZED BAKING TRAY WITH THE CUMIN, A SPLASH OF OLIVE OIL AND SALT AND PEPPER, ROAST FOR 20-25 MINS

2. PREPARE ALL OTHER SALAD INGREDIENTS IN A BOWL, TOSSING TOGETHER WITH A DASH OF OLIVE OIL

3. IN A SMALL RAMEKIN MIX THE LIME JUICE WITH THE WHITE WINE VINEGAR AND SALT & PEPPER

4. REMOVE VEGGIES FROM OVEN AND SET ASIDE TO COOL FOR 5 MINUTES

5. MIX VEGGIES IN WITH SALAD BOWL, TOSSING TOGETHER WHILE POURING DRESSING THROUGH

6. SERVE AS A SIDE SALAD OR ON ITS OWN, ADDING SOME ROASTED CHICKPEAS FOR A MORE FILLING MEAL !

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