• 100g freekeh
  • 1 (around 500g) romanesco cauliflower, halved, broken into florets and stalk reserved
  • olive oil
  • 1 Pink Lady apple, finely sliced
  • small bunch dill, leaves picked


  • 100g cauliflower stalk
  • 2 tbsp yogurt
  • chopped to make 1 tbsp dill
  • 1-2 tbsp fresh horseradish or horseradish sauce, grated
  • 1/2 lemon, juiced


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6.

  • STEP 2

    Add the freekeh to a pan, season and cover with water, bring to the boil and simmer for 20-25 minutes until tender. Drain and rinse.

  • STEP 3

    Toss the cauliflower florets with 1 tbsp of oil and some seasoning, and roast on a baking tray for 10-15 minutes, tossing now and then. Cool to room temperature.

  • STEP 4

    Heat a griddle pan over a medium heat and grill the cauliflower stalk until charred all over.

  • STEP 5

    Put into a food processor with the remaining dressing ingredients and 2 tbsp of water, and whizz until it is the consistency of single cream. Season.

  • STEP 6

    To serve, toss the freekeh, apple and cauli with the dressing, and sprinkle with the dill.


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