- 1/2 of a lemon
- 1/2 of a pomegranate
- 1 cauliflower
- 1 red onion
- 1 tbsp of dukkah
- 1 tbsp of oil
- 20g walnuts
- 240g of chickpeas (drained)
- 2 tbsp of pomegranate molasses
- 2 tsp of harissa paste
- 40g of rocket
- 80g of buckwheat
- A medium handful of fresh mint
- Boil a kettle. Rinse the buckwheat and place into as saucepan with 300ml of boiling water and a pinch of sea salt. Simmer for 15 minutes, then drain.
- Thinly slice the baby cauliflower into thin 1cm wide 'steaks'. Remove the skin from the red onion, trim the root end but don't cut off as you want the layers to stay intact when you grill them. Cut the red onion into quarters. Cut the pomegranate in half, remove and reserve the seeds. Roughly chop the mint leaves and break the walnuts in half.
- To make the harissa hummus; drain the chickpeas, reserving one tablespoon of the liquid. Place in a bowl and mash the chickpeas until they are all crushed. Stir through the harissa and season with sea salt and black pepper.
- Brush the cauliflower steaks and red onion with one tablespoon of oil and season with a pinch of sea salt and black pepper. Heat the BBQ (or a griddle pan) to a medium-high heat and cook the red onion for three to four mins each side and the baby cauliflower steaks for two to three mins each side until softened.
- To make a dressing, in a bowl, mix a generous squeeze of lemon juice with the pomegranate molasses.
- In another bowl, mix the cooked buckwheat, rocket, mint, walnuts and pomegranate seeds together then stir in half of the pomegranate dressing.
- Spoon the buckwheat onto two warm plates and top with the chargrilled cauliflower, red onion and spoonfuls of the harissa hummus. Drizzle over the remaining pomegranate dressing and sprinkle over the dukkah.
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