Crunchy cauliflower, Romanesco or calabrese would be delicious raw in this fresh salad. Or you could drizzle over extra-virgin olive oil and roast at 230C/210C fan/gas mark 8 for 10-12 minutes, or until slightly charred at the edges.
Use more freekeh for a more substantial salad.Prep time: 15 minutes | Cooking time: 15-45 minutesSix to eightRecipe from ‘One Pot Feeds All’ by Darina Allen (Kyle Books, £20).
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