½ cup (100g) cracked freekeh (green roasted
wheat) (see Cook’s note)
½ large (500g) cauliflower, broken into large florets
2 bunches asparagus, cut into 4cm lengths
300g cooked beetroot, cut into wedges
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh mint
2 tbs currants
2 tbs sunflower seeds, toasted
1½ tbs lemon juice
1 tbs olive oil
1 Cook freekeh in a saucepan of boiling water following
packet instructions or until al dente. Drain. Cool.
2 Meanwhile, process cauliflower in a food processor,
in batches, until it resembles ‘rice’. Place cauliflower
in a large microwave-proof dish. Cover and microwave
on High (100%) for 4-5 minutes or until tender. Drain.
3 Meanwhile, cook asparagus in a medium saucepan of
boiling, salted water for 2-3 minutes or until just tender.
Drain. Refresh under cold water and drain.
4 Combine freekeh, cauliflower, asparagus, beetroot,
parsley, mint, currants and sunflower seeds in a large
bowl. Drizzle salad with lemon juice and olive oil and toss
to combine.THIS RECIPE IS Lactose Free; Vegetarian.GRAIN SALAD WITH ROASTED
BEETS, ASPARAGUS & SEEDS
SmartPoints VALUE PER 4 SERVES 6 PREP 25 mins COOKING TIME 15 mins
Cook’s note
Freekeh is available as cracked
and wholegrain. Cracked
freekeh has been ‘cracked’ into
smaller pieces so it is quicker
to cook. Wholegrain freekeh
will take 40-45 minutes.weightwatchers.com/au 71BRING A SALAD