Roasted Cauliflower Salad with Herbs

100g puy or green lentils
1 bay leaf
200g of your favourite grain (bulgur, millet, farro, quinoa, pearl barley)
1 smallish cauliflower of half a large one
half a teaspoon each of ground cumin, paprika, turmeric, cinnamon, salt
a handful of cherry tomatoes – halved
half a cucumber – diced
4-5 tablespoons olive oil
1 tablespoon pomegranate molasses
juice of half a lemon
1 clove of garlic – minced
2-3 large handfuls of herbs (parsley, mint)
pomegranate seeds

Start by cooking the lentils in a pan of water with the bay leaf. Bring to the boil then simmer gently for around 20 minutes until tender but holding their shape. Drain, rinse under cold water, discard the bay leaf and leave to one side.

Cook your grains as per the instructions. If in a hurry use bulgur as they don’t need cooking, just soaking in boiling water for 20-25 minutes. Once cooked, drain and allow to cool.

Heat 1 tablespoon of oil in a large frying pan. Cur the cauliflower into smallish florets then fry in the oil over a medium to high heat, stirring occasionally. Fry for 10 minutes until starting to brown. Add the ground spices and a splash of water, stir well until the cauliflower is coated with the spice mixture, cover with a lid and allow to steam for a further 4 minutes until tender then allow to cool.

Take a large bowl and add the remaining olive oil, pomegranate molasses, lemon juice, garlic and salt and pepper. Mix well then add the cooked grains, cauliflower, tomatoes and cucumber. Roughly chop the herbs and add them too. Mix well then transfer to a nice serving dish. Finally, scatter the pomegranate seeds over and serve with flat breads and natural soya or dairy yogurt.

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