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Ingredients
- freekeh 100g
- romanesco cauliflower 1 (around 500g), halved, broken into florets and stalk reserved
- olive oil
- Pink Lady apple 1, finely sliced
- dill small bunch, leaves picked
Dressing
- cauliflower stalk 100g
- yogurt 2 tbsp
- dill chopped to make 1 tbsp
- fresh horseradish or horseradish sauce 1-2 tbsp, grated
- lemon 1/2, juiced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6.
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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.
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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.
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Step 4
Heat a griddle pan over a medium heat and grill the cauliflower stalk until charred all over.
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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.
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Step 6
To serve, toss the freekeh, apple and cauli with the dressing, and sprinkle with the dill.
Nutritional Information
- Kcals 199
- Fat 4.8g
- Saturates 0.9g
- Carbs 28.2g
- Sugars 8.7g
- Fibre 4.2g
- Protein 8.6g
- Salt 0.1g
