Sirena Tuna Grain Bowl with Caraway Cauliflower and Grapes - Sirena Tuna

Ingredients

• 2 x 125 g can Sirena Tuna Slices in Oil, well drained
• 150 g (1 cup) freekeh (farro)
• 80 g (½ cup) red quinoa
• 40 g (¼ cup) wild rice
• 625 ml (2½ cups) water
• 2 tbsp extra virgin olive oil
• 1 large eschalot (about 90 g), halved and very thinly sliced
• ¼ tsp sea salt
• 65 g (⅓ cup) sour cherries, halved, or ⅓ cup currants
• 80 ml (⅓ cup) red wine vinegar
• 1 tsp caraway seeds
• ½ tsp sea salt
• ½ small head cauliflower (about 450 g)
• ½ bulb fennel (about 200 g)
• ½ tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil, for drizzling
• 100 g seedless red grapes, sliced widthways into quarters
• ½ cup flat-leaf parsley leaves, roughly chopped
• ½ cup fennel fronds (optional), roughly chopped