Serves 4

Salad:
80g large green lentils, cooked
80g course burghul, cooked
80g pearl barley, cooked
2 onions, finely diced and fried, drained off and added to the above ingredients
1 cup cauliflower florettes
1 pomegranate, seeded
100g soaked currants, soaked
100g almonds, sliced and roasted
100g walnuts, sliced and roasted
1 bunch parsley, leaves picked and roughly chopped
1 bunch of mint, leaves picked and roughly chopped
1/2 bunch spring onions, sliced

Dressing:
150ml sugar syrup
1/2 tspn of cinnamon powder
2 lemons juiced
110ml pomegranate molasses
2 tbsp olive oil

For the dressing, combine all ingredients and mix well.
To make the salad, heat a dry pan till at smoking point, add half a teaspoon of oil and dry roast cauilflower until evenly charred.  Season with salt and pepper.
Place in a bowl with remaining ingredients and toss through dressing.