Braised Cauliflower and Puy Lentil Tabouleh

Ingredients

• 100g Puy lentils
• 1 bay leaf
• 220g bulgur wheat, rinsed in cold water
• about 450ml boiling water or veg stock
• 1 small cauliflower, cut into small florets, roughly 2cm in size, stalks finely diced (waste nothing!)
• a large pinch of ground cumin
• a large pinch of ground coriander
• a large pinch of sweet paprika
• a large pinch of ground turmeric
• a small pinch of ground cinnamon
• ½ tsp sea salt
• 4 spring onions, finely chopped
• ½ a cucumber, deseeded and finely diced
• 2 ripe tomatoes, deseeded and finely diced
• 1 tbsp 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 tbsp toasted sesame seeds
• 4 tbsp pomegranate seeds
• a handful of chopped fresh parsley and mint
• 4 tbsp olive oil
• 2 tbsp pomegranate molasses or juice of 1 large lemon
• zest of ½ a lemon
• 1 clove of garlic, peeled and well crushed
• a small pinch of dried mint
• a small pinch of sea salt
• ½ teaspoon cracked black pepper