Broccolini, cauliflower and freekeh salad
200g broccolini, cut into bite-size pieces
olive oil, for cooking
salt and pepper, to taste
200g cauliflower, cut into bite-sized pieces
1 large onion, thinly sliced
2 garlic cloves, crushed
50g baby spinach leaves
2 spring onions (scallions), finely sliced
2tbsp toasted sesame seeds
60 g (½ cup) toasted hazelnuts, chopped
grilled flatbread, to serve
Place the freekeh in a medium-sized saucepan with 625 ml (2 ½ cups) water. Bring to the boil, then reduce the heat to low, cover and cook for 40 minutes or until the grains are tender.
Meanwhile, place the broccolini in a large bowl with a drizzle of olive, then season with salt and pepper and toss to coat well. Heat a large cast iron skillet or heavy based frying pan over medium–high heat and cook the broccolini, turning occasionally for 5 minutes or until soft and the edges are dark and crisp. Remove from the heat and place the broccoli in a large mixing bowl.
Repeat the same process with the cauliflower which will take about 10 minutes to cook. Add the cooked cauliflower to the broccoli. Return the pan to medium heat, add a drizzle of oil, then cook the onion until golden brown. In the last minute of cooking, stir in the garlic, then add the onion and garlic to the broccolini and cauliflower.
Cut the lemon in half. Set one half aside and cut the other half into thin slices, then cut each slice into four. Return the pan to medium high heat, then cook the lemon slices on each side until golden brown and add to the vegetables.
When the freekeh is cooked, drain off any remaining liquid, then add to the cooked vegetables, along with the spinach, spring onions and toasted sesame seeds. Toss to combine well. Juice the second half of the lemon over the top, then drizzle some extra olive oil over the top and taste for seasoning – be generous with the pepper. Transfer to a serving bowl and scatter with chopped hazelnuts. Serve with warm grilled flatbread.