Freekeh & Black Lentil Salad with Roasted Cauliflower and Dried Cherries

Instructions

1. Preheat oven to 450°F. Toss cauliflower with 1 tablespoon of the olive oil and the salt and pepper, then roast until golden-brown, about 30 minutes.
2. While the cauliflower is cooking cook freekeh according to package instructions.
3. In a separate pot, cover lentils with a few inches of water, and cook according to package instructions.
4. To make the dressing, whisk together the remaining 3 tablespoons of olive oil with the Dijon mustard and lemon juice.
5. Drain off any excess water from the freekeh and lentils, then combine in a large mixing bowl and toss with cooked cauliflower, dried cherries, pistachios, and dressing. Taste and adjust seasoning. Garnish with chopped fresh mint, if desired.