Middle-Eastern Brown Rice Salad

Preheat the oven to 180°C fan / 400°F.

Place the cauliflower florets on a baking tray lined with greaseproof paper. Sprinkle with turmeric, a good pinch of salt and 1 tablespoon of olive oil. Toss to combine then bake for 25 minutes until golden.

Meanwhile, add the rice to a large pan with the hot water, zatar, ¾ teaspoon of salt and a good pinch of pepper. Bring to the boil then reduce the heat and simmer with the lid on for about 20 minutes. Throw in the broccoli for another 5 minutes until the water has absorbed and the rice is al-dente (keep an eye on it and add a touch more water if required to prevent it sticking). Turn off the heat then leave the rice and broccoli to rest, covered with the lid on for 10 minutes.

For the dressing, mix the tahini, lemon juice, a good pinch of salt and 3 tbsp of cold water in a bowl.

Transfer the rice and broccoli to a bowl. Add the cauliflower, along with the pomegranates, 1 tablespoon of olive oil and season with salt and pepper to taste. To finish, drizzle the dressing all over.