A warm salad with fresh herbs and the tang of pomegranate molasses.
7 tbsp olive oil
1 brown onion, finely chopped
500ml vegetable stock
½ cauliflower, broken into small florets
¼ cup plain flour
1 tsp ground cumin
1 tsp ground coriander
400g tin lentils, rinsed and drained
1 cup walnuts, toasted
⅓ cup mint
⅓ cup coriander
⅓ cup basil
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
Soak freekeh for five minutes, then drain. Heat one tablespoon oil in a medium pot, saute onion until softened, add freekeh then add stock and cook for 15 minutes.
Meanwhile, cut cauliflower into small florets and place in a large bowl. Mix flour, cumin and coriander. Toss cauliflower in spiced flour to coat. Heat remaining oil in large frypan. Add spice-dusted cauliflower and fry over medium-low heat for 10 minutes until cauliflower is soft and golden. Add extra oil if required.
Toss with freekeh, scatter over drained lentils, pomegranate seeds, toasted walnuts and fresh herbs. Drizzle with extra virgin olive oil and pomegranate molasses and serve.