300 gr freekeh
7 tbsp olive oil
1 brown onion, finely chopped
500 ml vegetable stock
cauliflower, broken into small florets
cup plain fluor
1 tsp ground cumin
1 tsp ground coriander
400 gr tin lentils, rinsed and drained
1 pomegranate
1 cup walnuts, toasted
1/3 cup mint
1(3 cup coriander
1/3 cup basil
2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses
Soak freekeh for five minutes, then drain. Heat one tbsp 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 fluor, cumin and coriander. Toss cauliflower in spiced fluor 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.
Pomegranate molasses recipe:
4 cups pomegranate juice, 1/2 cup sugar, 1/4 cup lemon juice.
In a large uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
