Vegan dinner with fried cauliflower, salad and crusty bread, copy space.

Leek, Butter Bean, & Roasted Cauliflower Freekeh Salad

Servings: 2
Cooking Time: approx. 1hr 10mins


1 medium cauliflower (leaves removed and the head floretted)
2 tbsp Organic Kitchen extra virgin olive oil
1 tsp Just Natural Herbs fennel seeds
700ml water
200g cracked freekeh
2 medium leeks (washed and sliced)
2 cloves garlic (Crushed)
1 tin Organic Kitchen butter beans
1 small handful flat-leaf parsley (finely chopped)
1 tsp sumac
Salt and pepper to taste

How to Make it

  1. Preheat the oven to 180°C.
  2. Drizzle the prepared cauliflower with 1 tbsp of the olive oil, sprinkle with fennel seeds and roast for between 35 and 40 minutes. Turn halfway through.
  3. Meanwhile, bring to the boil the water and add the freekeh.
  4. Lower the heat and simmer for 15 mins until soft.
  5. Fry the leeks in a separate pan in the remaining olive oil and stir until translucent and soft.
  6. Add the garlic and cook for 2 minutes more.
  7. Add the cooked cauliflower, stirring slowly.
  8. Add the freekeh and the butter beans and parsley and stir well.
  9. Remove from the heat and season with the sumac and add some salt and pepper to taste. A happy dual-purpose supper and leftover heaven; or food prep supreme!