Eat well everyday

Roasted cauliflower, carrot, feta and freekeh salad (pictured on p36)

SERVES 2 | PREP 15 MINS | COOK 30 MINS | EASY | V

130g freekeh
60ml extra-virgin olive oil
1^1/2 tbsp maple syrup
3 garlic cloves, crushed
1^1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 cauliflower, cut into small florets
1 bunch of carrots, halved lengthways
1 small red onion, cut into wedges
50g pine nuts
1^1/2 tbsp apple cider vinegar
2 tsp dijon mustard
1/2 bunch of chives, chopped
60g baby spinach
1/2 bunch of mint leaves, chopped
100g feta cheese

1 Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking paper.

Bring a pan of salted water to the boil. Cook the freekeh for 30 mins until al dente. Drain