Serves 4

Ingredients:

1 cup freekeh
1 tablespoon Extra virgin olive oil
500g fioretto cauliflower or cauliflower florets cut into bite sized pieces
50g almonds, toasted and roughly chopped
25g dried currants
1 meyer lemon (or another preferably sweet lemon), ½ sliced thin and then cut into wedges (other ½ reserved for the vinaigrette)

1 tin (400g) chickpeas drained and rinsed
10g fresh mint leaves
10g parsley or coriander

Vinaigrette:
1.5 tsp. Madras style curry powder of your choice (I like Keen’s)
20g shallot, finely diced
15g (1 scant tablespoon) honey
20ml (1 tablespoon) meyer lemon juice (from the reserved ½ lemon)
10ml apple cider or chardonnay vinegar
50ml Extra virgin olive oil
Pinch salt

Method:

Bring a pot of lightly salted water to the boil and add in the freekeh. Boil it until it is tender, approximately 20 minutes. When tender, drain it and set aside.

Preheat your oven to 250C conventional (230C fan-forced). Toss your cauliflower with the tablespoon of olive oil and a sprinkle of salt. Roast for 10-15 minutes until the cauliflower has some good brown colour but still retains texture. If using fioretto cauliflower, cut it into bite sized pieces after roasting.

Toss all the vinaigrette ingredients together in a jar and shake to mix. Set aside.

Combine the freekeh, cauliflower and remaining salad ingredients in a bowl and toss together with the vinaigrette.  Add a sprinkling of flaky sea salt and black pepper. Serve at room temperature.