• Dietitian Clare

Pomegranate and Cauliflower Grain Salad

A light and refreshing, yet filling salad to add to your favourite protein source

Serves 5 as a side dish


1/2 cauliflower, cut into florets

2 tsp extra virgin olive oil

1/2 cup freekeh (or barley, or couscous, or rice or quinoa)

1/4 tsp salt

1/4 tsp pepper

140g kale, roughly chopped

2 tsp lemon juice

1 cup green beans, diced

1 cup pomegranate arils

40g goats cheese, crumbled


  1. Preheat an oven to 200c.

  2. In a large bowl, coat the cauliflower with 1 tsp of the oil, and the salt and pepper. Mix well then transfer the cauliflower to a lined baking tray and bake for 30 minutes.

  3. Cook the freekeh according to packet instructions.

  4. Add the kale, lemon juice and remaining oil to the bowl that the cauliflower was in and massage the lemon juice and oil into the leaves to soften them

  5. Add the green beans, pomegranate, cooked freekeh and cauliflower to the bowl and toss to combine. Top with the goats' cheese and serve.

Nutritional Information per serve:

Calories: 160, Protein: 4.8g, Carbohydrates: 21g, Fat: 3.8g

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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