Balanced Moroccan Grain Bowl

with Roasted Cauliflower and Yoghurt Dressing

2 tbs olive oil

1 tsp white wine vinegar

½ tsp honey

oven tray

baking paper

medium saucepan with lid

small frypan

Preheat the oven to 220C. Line an oven tray with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.

Meanwhile, cut the unpeeled sweet potato into 2cm wedges. Cut the cauliflower into small florets. Crush or finely chop 2 garlic cloves. Put the veggies on the lined tray. Add the garlic, half the Moroccan seasoning* and 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25-30 mins until tender.

While the veggies are roasting, remove the tough inner stems from the kale, then coarsely chop the leaves. Put the kale and 1 tbs olive oil in a large bowl and season with salt and pepper. Using your hands, massage the leaves for 1 min or until softened and darkened slightly (see Kitchen 101).

Put the sunflower seeds in a cold small frypan over medium heat and cook, tossing, for 2-3 mins until toasted. Remove from the pan.

Put the yoghurt, 1 tsp white wine vinegar and ½ tsp honey in a bowl, season with salt and pepper and stir to combine. Add the freekeh and roast veggies to the kale and toss to combine. Divide among bowls and scatter over the sunflower seeds. Drizzle with the yoghurt dressing and enjoy!

It may sound strange to massage your food, but it helps to break down the tough fibres, making the kale tender and easier to eat. Gently pinch and squeeze the leaves until they start to shrink, soften and darken a little.