Freekeh, Roasted Cauliflower & Za'atar Salad

  • recipe

    Main Meal
    Freekeh, Roasted Cauliflower & Za'atar Salad

    recipe

    Mamalu Kitchen

Servings4
Dish TypeMain Meal
Prep Time75
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Bayara Cumin Powder
    1 tsp
  • recipe Bayara Turmeric Powder
    0.5 tsp
  • recipe Bayara Paprika
    0.5 tsp
  • recipe Bayara Coriander Powder
    1 tsp
  • recipe Mina Burghul Red Hard
    500 g
  • recipe Himalayan Pink Salt
    1.5 tsp
  • recipe Bayara Black Pepper Powder
    0.5 tsp
  • recipe Bayara Almond Jumbo
    100 g
  • recipe Tomato Malaysia
    3 pcs
  • recipe Cauliflower Spain
    1 pcs
  • recipe Pomegranate Red India
    1 pcs
  • recipe Lemon South Africa
    2 tbsp
  • recipe Wild Thyme Prime Lebanon
    1 pcs
  • recipe RS Pure Olive Oil
    0.25 cup
  • recipe Al Wadi Pomegranate Molasses 100% Natural
    1 tbsp

How to Make

  • Break up the cauliflower.
  • Lay in a baking dish covered with baking paper.
  • Mix well with gloves.
  • Roast in the oven until golden about 30 minutes.
  • Wash the freekeh thoroughly and boil with water that is just 3cm above freekeh level. Add salt to taste.
  • Keep mixing from time to time so it doesn't burn. Cook for 30 minutes.
  • Fry almonds in a drizzle of olive oil until golden and set aside.
  • Put the cooked freekeh in a semi flat dish. Add the pomegranate (leaving 1/4 of them to decorate at the end. Add the za'atar leaves leaving 1/4 until the end. Then add the roasted cauliflower on top.
  • Cut the tomatoes in half and squeeze the juice from them into the salad, then chop them up in small cubes and add them to the salad as well.
  • Mix the olive oil, lemon & pomegranate molasses in a small bowl. Add salt and pepper. Add the sauce to the salad and mix well.
  • Add the almonds on top and put the remaining za'atar leaves & pomegranate on top to decorate. Edible flowers can used to garnish as well.