Pomegranate adds sparkle and tang to pretty much anything from roast beetroot and lentils to hummus, tahini, breakfast yoghurt, roast lamb, pumpkin soup, rice dishes and chocolate cake. Serve this seductive salad with yoghurt whipped with a little tahini and honey, to spoon on top.
600g cauliflower (half medium, or one small, cauliflower)
3 tbsp extra virgin olive oil
100g fine white cracked wheat (burghul)
1 tbsp pomegranate molasses or red wine vinegar
1 tsp ground cumin
1 tsp ground cinnamon
sea salt and pepper
1/2 red onion, finely sliced
1 cup parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
2 tbsp walnut halves, lightly toasted
1. Heat the oven to 180C. Cut the cauliflower into little florets, toss in two tablespoons of olive oil and bake for 30 minutes until golden.
2. Rinse the cracked wheat, cover with 300 millilitres of boiling water, stirring, and leave for 30 minutes or until tender. Drain and fluff up with a fork.
3. Whisk the remaining olive oil with pomegranate molasses or red wine vinegar, cumin, cinnamon, sea salt and pepper. Add the cauliflower, burghul, onion, parsley and mint, and lightly toss.
4. Hold the half pomegranate over a bowl, whack it lightly with a heavy spoon, and scrape out the seeds and juice with a teaspoon, discarding any pith. Scatter the walnuts and the pomegranate seeds (and any juices) over the salad, and serve.