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Freekeh and shaved cauliflower salad with herb dressing

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

By Lisa Featherby
  • Serves 4
  • 10 mins preparation
  • 30 mins cooking plus cooling
Freekeh and shaved cauliflower salad with herb dressing

Freekeh has such nice flavour and texture that simple preparations are best. Here a herb dressing keeps it bright, while raw cauliflower adds texture.

Ingredients

  • 250 gm wholegrain freekeh
  • Arils from 1 pomegranate
  • 1 small cauliflower, trimmed and thinly shaved on a mandolin
  • 1 frisée, pale leaves washed and torn
Herb dressing
  • ¼ cup finely chopped coriander
  • ¼ cup finely chopped flat-leaf parsley
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil

Method

  • 1
    Cook freekeh in a large saucepan of boiling water until tender (30 minutes). Drain well, then set aside to cool.
  • 2
    For herb dressing, stir ingredients in a bowl to combine.
  • 3
    Combine remaining ingredients in a bowl. Add freekeh and dressing, toss to combine, season to taste and serve.

Notes

Drink suggestion: Skin-contact sauvignon blanc. Drink suggestion by Max Allen.

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  • Author: Lisa Featherby