Freekeh, Roasted Cauliflower & Za'atar Salad

How to Make

• Break up the cauliflower.
• Lay in a baking dish covered with baking paper.
• Mix well with gloves.
• Roast in the oven until golden about 30 minutes.
• Wash the freekeh thoroughly and boil with water that is just 3cm above freekeh level. Add salt to taste.
• Keep mixing from time to time so it doesn't burn. Cook for 30 minutes.
• Fry almonds in a drizzle of olive oil until golden and set aside.
• Put the cooked freekeh in a semi flat dish. Add the pomegranate (leaving 1/4 of them to decorate at the end. Add the za'atar leaves leaving 1/4 until the end. Then add the roasted cauliflower on top.
• Cut the tomatoes in half and squeeze the juice from them into the salad, then chop them up in small cubes and add them to the salad as well.
• Mix the olive oil, lemon & pomegranate molasses in a small bowl. Add salt and pepper. Add the sauce to the salad and mix well.
• Add the almonds on top and put the remaining za'atar leaves & pomegranate on top to decorate. Edible flowers can used to garnish as well.