200gm Wholegrain Freekeh
2 x onions fine chopped
4 cloves garlic fine chopped
2 large free range pork sausage
2.5 cups goose stock (or chicken)
1/2 cup curly parsley fine chopped
1/2 cup almonds
1 x large cauliflower
1 x tsp cumin seeds
1 x tsp hot chilli powder
Pink Lake Salt
Extra Virgin Olive Oil (Mount Zero Organic)
Black Pepper
Knob of full fat butter 50g
Greek Yogurt
Sumac
Ingredients
Method
Pre heat the oven to 180C
Rinse freekeh under cold water, place in a bowl of cold water.
Cut the cauliflower in to florets, transfer to baking dish.
Drizzle with olive oil, crack over pink salt and black pepper. Toss well, ensure even coating.
Roast uncovered (pop on a 25 minute timer).
Warm stock in a pot
Heat a fry pan, add the cumin seeds and wake them up with a little heat. in a minute you will be able to smell the beautiful cumin aromatic. Don’t burn it.
Add a generous glug of olive oil, allow to warm up, add the onion then garlic to brown for 5 minutes, stirring occasionally.
Add a generous glug of olive oil, allow to warm up, add the onion then garlic to brown for 5 minutes, stirring occasionally.
Cut the sausage into chunks, add to the onions and garlic and cook for a further five minutes. The idea is to seal and caramelise the sausages and soften the onions and garlic.
While the fry pan is sizzling away strain the freekeh, then add to the fry pan. Toss, flip, stir, mix all the ingredients for a minute.
Add the stock and chill powder, stir well and bring to the boil. Turn the heat down for a medium simmer, pop the lid on and cook for 40 minutes or so.
The idea is for the freekeh to absorb the moisture and soften to a desired palatable consistency.
While the freekeh is simmering the cauliflower will be half cooked, remove from oven, turn florets over to cook on the other side. Return to the oven and pop on a 20 minute timer.
While the oven is hot, dry roast the almonds for ten minute
When the freekeh is cooked, stir through the butter, fine chopped parsley and roasted cauliflower
Serve with a dollop of greek yogurt, roasted almonds and a sprinkle of sumac.
