Spiced cauliflower & freekeh bake with tahini dressing

Name: Spiced cauliflower & freekeh bake with tahini dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: ½ Essential Cauliflower (around 500g), florets and leaves broken into small pieces; 2 tsp Cooks' Ingredients Baharat Spice; 1½ tbsp oil; 300 g pouch The Levantine Table Freekeh, Black Rice & Chickpeas; 60 g pack Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard

We’ve used a warming baharat seasoning to enhance this simple traybake, but ras el hanout or vadouvan spice blends also work well.

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VegetarianHigh protein

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

½ Essential Cauliflower (around 500g), florets and leaves broken into small pieces
2 tsp Cooks' Ingredients Baharat Spice
1½ tbsp oil
300g pouch The Levantine Table Freekeh, Black Rice & Chickpeas
60g pack Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard

Dressing

100g Essential Greek Style Natural yogurt
1½ tbsp tahini
25g pack mint, leaves picked
2 salad onions, greens and whites sliced separately
1 lemon, juice

Method

Preheat the oven to 200°C, gas mark 6. Arrange the cauliflower florets and leaves on a baking tray; toss through the baharat, oil and a pinch of salt. Roast for 20 minutes or until cooked through and starting to char.
Meanwhile, for the dressing, put the yogurt, tahini, mint, white parts of the salad onions, lemon juice and 1-11⁄2 tbsp water in a small food processor and whizz until smooth. Season, adding a little more water if needed to give the consistency of double cream.
Gently stir the freekeh mixture into the baking tray; return to the oven for 2-3 minutes to heat through. Drizzle over the dressing and sprinkle over the salad onion greens, then serve with the salad leaves.