Freekeh salad with caramelized cauliflower and tuna from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 110) by Maria Speck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bulgur for freekeh.

  • urmami on January 22, 2017

    I love all of Maria Speck's recipes, and this is some of her finest work. Great mix of textures and complementary flavors, and easy to adapt to whatever's available. It keeps well - and tastes a bit better on the second day, even - so I love to make a big batch of this for work lunches.

  • Jane on September 07, 2015

    This is one of those salads that you could add what you have available. I didn't have green onions so roasted Brussels sprouts along with the cauliflower. I skipped the tuna as I wanted it as a side. It had a good combination of flavors and textures from the chewy freekah, caramelized roasted veg, olives, capers and lemons.

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