Grain salad with roasted beets, asparagus and seeds

Instructions

1. Cook freekeh in a saucepan of boiling water following packet instructions or until al dente. Drain. Cool.
2. Meanwhile, process cauliflower in a food processor, in batches, until it resembles ‘rice’. Place cauliflower in a large microwave-proof dish. Cover and microwave on High (100%) for 4-5 minutes or until tender. Drain.
3. Meanwhile, cook asparagus in a medium saucepan of boiling, salted water for 2-3 minutes or until just tender. Drain. Refresh under cold water and drain.
4. Combine freekeh, cauliflower, asparagus, beetroot, parsley, mint, currants and sunflower seeds in a large bowl. Drizzle salad with lemon juice and olive oil and toss to combine.