Leek, cauliflower and butterbean freekeh salad
This leek, cauliflower and butterbean freekeh salad is a delicious and healthy lunch or dinner that's suitable for vegans.
Servings 2
Calories 813kcal
Ingredients
- 1 medium cauliflower
- 1-2 tbsp olive oil
- 1 tsp fennel seeds
- 200 g freekeh
- 1 tbsp olive oil
- 2 medium leeks washed and sliced
- 2 cloves garlic crushed
- 400 g butterbeans tinned weight
- 1 tsp sumac
- Small handful of flatleaf parsley finely chopped
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Break the cauliflower into florets, drizzle with olive oil and fennel seeds and roast in the oven for 35-40 minutes, stirring half way.
- Cook the freekeh according to the packet instructions. Drain when cooked and set aside.
- When the cauliflower is almost done fry the leeks in olive oil, stirring often, until cooked. Add the crushed garlic and cook for a further minutes. Add the butterbeans, cooked freekeh, roasted cauliflower and chopped parsley. Stir well, season with salt and pepper and sprinkle with sumac before serving.
Nutrition
Calories: 813kcal | Carbohydrates: 135g | Protein: 43g | Fat: 18g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 2036mg | Fiber: 32g | Sugar: 17g | Vitamin A: 1484IU | Vitamin C: 150mg | Calcium: 217mg | Iron: 10mg