Freekeh with cauliflower, pomegranate and mint

Ingredients

• 300g freekeh
• 7 tbsp olive oil
• 1 brown onion, finely chopped
• 500ml vegetable stock
• 1/2 cauliflower, broken into small florets
• 1/4 cup plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g tin lentils, rinsed and drained
• 1 pomegranate
• 1 cup walnuts, toasted
• 1/3 cup mint
• 1/3 cup coriander
• 1/3 cup basil
• 2 tbsp extra virgin olive oil
• 2 tbsp pomegranate molasses

Method

Soak freekeh for five minutes, then drain. Heat one tablespoon oil in a medium pot, saute onion until softened, add freekeh then add stock and cook for 15 minutes.

Meanwhile, cut cauliflower into small florets and place in a large bowl. Mix flour, cumin and coriander. Toss cauliflower in spiced flour to coat. Heat remaining oil in large frypan. Add spice-dusted cauliflower and fry over medium-low heat for 10 minutes until cauliflower is soft and golden. Add extra oil if required.

Toss with freekeh, scatter over drained lentils, pomegranate seeds, toasted walnuts and fresh herbs. Drizzle with extra virgin olive oil and pomegranate molasses and serve.

Soybean and cauliflower fritters with pomegranate and tahini dipping sauce

Fritters
1 kg soybeans
2tbsp olive oil
1 brown oinon, finely diced
1 clove garlic, finely chopped
2 tsp ground coriander
2 tsp cumin
2 tsp turmeric
1 tsp dried chilli flakes
1/2 cauliflower, roughly chopped, lightly steamed
1 tsp sea salt
2 cups wholemeal breadcrumbs
2 free-rang eggs beaten
3 tbsp plain flour
salt and pepper for seasoning
2 tbsp vegetable oil

Pomegranate and tahini dipping sauce
1/2 cup olive oil
3 tbsp balsamic vinegar
1 clove garlic, crushed
2.5 tbsp pomegranate molasses
2 tbsp tahini
salt and pepper to season

1. Put soybeans in a large bowl, cover completely with water and soak for 30 mins.
2. Meanwhile, heat oil in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 3 mins or until translucent. Add spices, and cook for a further 3 mins, stirring to coat. Remove pan from heat and set aside to cool for 15 mins.
3. Drain soybeans, put in a large pan and cover with water to about 5 cm above soybeans. Add salt and bring to boil over a medium heat, then simmer for 45 mins or until tender, skimming any scum from the surface and topping up with extra water if required. Drain, then transfer to a large bowl to cool slightly. Put in food processor and roughly blend.
4. Preheat oven to 180C. Put cooled oinon mixture, soybeans, breadcrumbs, egg, flour in a large bowl. Season and then mix until combined. Shape mixture into balls, then flatten between palms of your hands. Toss patties in extra flour to lightly coat, then transfer to a plate.
5. Heat vegetable oil in a large non-stick frying pan over a medium heat. Add patties and cook, in batches, for 4 minutes on each side or until golden. Transfer fritters to an oven tray and bake in oven for 15 mins to allow centres to cook. Serve fritters hot or cold with dipping sauce.
6. To make dipping sauce, whisk all ingredients together until combined.

Roasted beet and pomegranate salad

Preheat the oven to 180 C. Trim the tops from 2 bunches of beetroot, leaving 2cm of the stems attached. Peel the beetroot with a vegie peeler. Spread onto onto an oven tray and cover with olive oil. Roast for 30-35 minutes, until soft. Roast 1 cup of walnuts until fragrant. Cut a pomegranate in half and juice one half using a citrus juicer. Remove the seeds from the other half and separate into a bowl. To make dressing, disard the flesh from 2 pieces of preserved lemon, chop the skins finely and put into a jog with the pomegranate juice, 1/4 cup white wine vinegar and 1/4 cup olive oil and whisk to combine. Add the beetroot, walnuts and 80g of rinsed well-drained snow pea shoots to pomegranate seeds inbowl and toss with dressing until combined. Serve scattered with goats cheese and season with salt and pepper.