Cauliflower, avocado, pistachio, pomegranate and freekeh salad recipe

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 minutes

SERVES

Six to eight

INGREDIENTS

  • 225-450g freekeh
  • 6 tbsp extra-virgin olive oil, plus extra to drizzle
  • 3 tbsp white-wine vinegar
  • 1 tsp ground turmeric
  • 2 tsp honey
  • 1 small cauliflower, Romanesco or calabrese, weighing approximately 300g, divided into small florets
  • 2 ripe but firm avocados, cut into chunks
  • Seeds from 1 small pomegranate
  • 2 tbsp nigella seeds (optional)
  • 110g pistachios, coarsely chopped
  • 6-8 tbsp labneh (natural yogurt strained through cheesecloth for about 8 hours) or thick natural yogurt
  • 1-2 tbsp sumac
  • Lots of fresh dill sprigs, to serve

METHOD

  1. Put the freekeh into a saucepan and cover with plenty of cold water. Bring to the boil and simmer for 15-45 minutes, depending on your freekeh (broken or cracked freekeh will take 15-20 minutes, whole grains will take 35-45 minutes and will absorb more water). It should be soft but still slightly chewy. Drain, season with salt, drizzle with extra-virgin olive oil, and toss well to coat the grains in the oil.
  2. Meanwhile, whisk together the 6 tbsp of extra-virgin olive oil, vinegar, turmeric and honey in a small bowl. Drizzle over the warm freekeh and toss gently together.
  3. Add the cauliflower, Romanesco or calabrese florets, avocado and some of the pomegranate seeds (save some for sprinkling) to the freekeh, and season with salt, freshly ground black pepper and nigella seeds (if using).
  4. To serve, divide the freekeh, cauliflower and avocado salad between your plates. Sprinkle with most of the chopped pistachios and spoon a dollop of labneh or yogurt on top. Scatter a few more pomegranate seeds, the remaining pistachios, the sumac and a few sprigs of dill over the plates and serve immediately.

Recipe from ‘One Pot Feeds All’ by Darina Allen (Kyle Books, £20). Order a copy from books.telegraph.co.uk.

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