Roasting the cauliflower gives it a sweet, caramelised finish while the dukkah adds a tonne of flavour. The freekeh helps add a little extra substance to the salad whilst also adding texture.
This Week
9 Dec - 15 Dec
Crispy Cauliflower Salad with Dukkah, Herby Vinaigrette and Steak
- under 1 hour
- 4
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Meal Prep Guide
Prepare the cauliflower. (store in an airtight container in the fridge)
Ingredients
- 1 head of cauliflower (cut into bite sized florets)
Make the dukkah. (store in an airtight jar in the pantry)
Ingredients
- ¼ cup almonds (roasted)
- 1 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Pinch of salt and pepper
Method
- Add sesame seeds, cumin seeds and coriander seeds to a small pan over low heat; toast until fragrant. Add the almonds, toasted seeds, salt and pepper to a mortar and pestle or food processor, grind until roughly chopped (make sure not to over grind).
Cook the Freekeh. (store in an airtight container in the fridge)
Ingredients
- 1 cup freekeh
Method
- Cook as per packet instructions.
Make the dressing. (store in an airtight jar in the fridge)
Ingredients
- 3 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp maple or honey
- 1 garlic clove (crushed)
- Pinch of salt
Method
- Simply add all the ingredients to a jar, then shake well to fully incorporate.
Ingredients
Salad
- 1 head of cauliflower (cut into bite sized florets)
- 2 Tbsp olive oil
- Salt and pepper
- 1 cup freekeh
- 120g baby spinach (roughly chopped)
- 75g feta
- 1 cup fresh coriander (roughly chopped)
Dukkah
- ¼ cup almonds (roasted)
- 1 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Pinch of salt and pepper
Dressing
- 3 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp maple or honey
- 1 garlic clove (crushed)
- Pinch of salt
Steak
- 500-600g steak of choice
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake. Add the cauliflower to a baking tray; drizzle over the olive oil and season with salt and pepper.
- Pop in the oven to roast for 30-35 minutes until golden brown and starting to get nice and charred.
- While the cauliflower is roasting, cook the freekeh as per the packet instructions.
- To make the dukkah, add sesame seeds, cumin seeds and coriander seeds to a small pan over low heat; toast until fragrant. Add the almonds, toasted seeds, salt and pepper to a mortar and pestle or food processor, grind until nuts and seeds have broken down but still a little chunky (make sure not to over grind).
- To make the dressing, simply add all the ingredients to a jar, then shake well to fully incorporate.
- To cook the steak heat a medium fry-pan over high heat until it’s super hot. You can test that it’s hot by adding a tiny splash of water to the pan, if it is hot the water will sizzle and evaporate straight away.
- Rub a little olive oil and salt and pepper over the steak and add to the pan. Cook for 2-3 minutes on each side depending on the size of the fillets so it can get a nice crust. Remove from the pan and let rest for 7-10 minutes.
- While the steak is resting assemble the salad. Add the freekeh to a large salad bowl along with the dressing, then add the cauliflower and the dukkah; mix well. Lastly add the spinach, feta and coriander.
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