prep + cook time 55 minutes  serves 4

1½ cups (300g) wholegrain greenwheat freekeh

1 litre (4 cups) vegetable stock

1 small cauliflower (1kg), cut into florets

1⁄3 cup (80ml) extra virgin olive oil

2 teaspoons ground cumin

1½ cups (150g) walnuts

½ cup (100g) French-style dried green lentils

200g (6½oz) green beans, halved crossways

2/3 cup (160g) pomegranate seeds

1 cup mint leaves, torn

1 cup coriander (cilantro) leaves, torn

1 cup flat-leaf parsley leaves, torn

1½ tablespoons apple cider vinegar

300g (91/2oz) labne in oil, drained

Method:

1  Preheat oven to 220°C/425°F. Line an oven tray with baking paper.

2  Bring freekeh, stock and ½ cup (125ml) water to the boil in a large saucepan over high heat. Reduce heat to low; cook, covered, for 50 minutes or until freekeh is tender. Drain, if any liquid remains. Transfer freekeh to a large bowl.

3  Meanwhile, place cauliflower on lined oven tray; drizzle with 1 tablespoon of the oil and sprinkle with cumin, then toss to coat. Season. Bake for 30 minutes or until tender, adding walnuts to tray for the last 5 minutes of cooking time.

4  Cook lentils in boiling water for 15 minutes or until tender; drain. Cool under cold running water; drain.

5  Boil, steam or microwave beans until just tender; drain. Cool under cold running water; drain.

6  Add cauliflower mixture, lentils and beans to freekeh, then add pomegranate seeds, herbs, vinegar and remaining oil; toss gently to combine. Season to taste. Serve salad topped with labne.

Freekeh with Cauliflower, Pomegranate & Mint Swap 

Use red or brown rice instead of freekeh, if you prefer. Check the rice at 45 minutes cooking time.

Everyday Food As Medicine by Dr Kerryn Phelps and Jaime Rose Chambers shows how you can make delicious meals and enhance your health with specific everyday ingredients.

$45 Hardback

Available where all good books are sold and at www.bauerbooks.com.au