Braised Cauliflower and Puy Lentil Tabouleh

Ingredients

• 100g Puy lentils
• 1 bay leaf
• 220g bulgur wheat, rinsed in cold water
• 450ml boiling water or veg stock
• 1 small cauliflower, cut into small florets, roughly 2cm in size, stalks finely diced (waste nothing!)
• large pinch of ground cumin
• large pinch of ground coriander
• large pinch of sweet paprika
• large pinch of ground turmeric
• small pinch of ground cinnamon
• ½ teaspoon sea salt
• 4 spring onions, finely chopped
• ½ a cucumber deseeded
• finely diced 2 ripe tomatoes, deseeded and finely diced
• 1 tablespoon great olive oil
• ½ a handful of dried apricots, soaked for 2 hours, then drained and finely chopped
• a handful of fresh flat-leaf parsley, finely chopped
• ½ a handful of fresh mint leaves,
• finely chopped seeds from 1 small pomegranate
• 1 tablespoon toasted sesame seeds
• 1 x pomegranate dressing
• 4 tablespoons pomegranate seeds
• a handful of chopped fresh parsley and mint