Roasted cauliflower, crispy kale & freekeh salad with a black garlic dressing
Serves 2
Ingredients
250g freekeh, cooked per packet instructions
1 red onion, quartered
1 cauliflower, divided into florets
180g baby beets, ready cooked
100g Kale, washed and hard stems removed
2 tbsps mint, chopped
2 tbsps parsley, chopped
20 almonds, roughly chopped
1 tbsp ras el hanout spice mix
Pinch of sea salt
3 tbsps of the Governor Extra Virgin Olive Oil
Dressing
3 black garlic cloves
2 tbsps pomegranate molasses
1 tbsp lemon juice
Pinch of salt
4 tbsps The Governor EVOO
Method
1. Heat the oven to 180°c, gas mark 4
2. In a large bowl whisk together 2 tbsp olive oil and the ras el hanout. Add the cauliflower and toss to coat. Lay the cauliflower florets on a large baking sheet. Drizzle the onions with olive oil and place them on the same baking tray, roast for 25-30mins.
3.Place the kale on a baking sheet, drizzle with olive oil and a pinch of sea salt and give it a good massage. Pop in the oven for 15 mins until crispy.
4.To make the dressing, mash the garlic with the back of a spoon then put it in a small bowl with all the other ingredients and whisk together.
5.Serve the roasted veggies on a bed of freekeh, top with the beets, chopped herbs and drizzle over the dressing.
Buy your Governor EVOO here.
