Quinoa, Black Lentil & Roasted Barley Salad With Chickpeas, Cauliflower, Brussels Sprouts & Pomegran

Ingredients

• 1/2 cup red quinoa
• 1/4 cup black lentil
• 1/2 cup chickpeas, soaked overnight
• 1/2 cauliflower head, florets picked off and hard stem discarded
• 10 Brussels sprouts, sliced in half
• 1 celery stick, cut in half
• 1 spring onion
• 2 cloves garlic, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 tbsp olive oil
• 1 tsp paprika powder
• 1 tsp white pepper
• 1/2 cup parsley, chopped
• 6 mint leaves, chopped
• 1 pomegranate, seeds only (for garnish)
• 1/2 cup extra virgin olive oil
• 1/4 cup parsley, chopped
• 1/4 cup apple cider vinegar
• 1/4 lemon, juiced
• 1/4 tsp paprika powder
• 1/2 tsp ground white pepper