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£1.10 eachWe’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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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.
Typical values per serving when made using specific products in recipe
Energy | 2,236kJ/ 536kcals |
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Fat | 28g |
Saturated Fat | 5.3g |
Carbohydrates | 47g |
Sugars | 12g |
Fibre | 13g |
Protein | 19g |
Salt | 1.2g |
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