Quinoa and cauliflower tabbouleh

Serves 6 75g/3oz quinoa, rinsed garlic clove, finely chopped bunch mint, leaves picked bunch parsley, leaves picked 50g/ oz !ild rocket leaves small cauliflo!er, florets roughly chopped cucumber, deseeded and diced " green chilli, deseeded and finely chopped ripe tomatoes, finely diced #eeds from pomegranate 75g/3 oz !alnuts, roughly chopped $uice of lemons tbsp pomegranate molasses " tbsp olive oil " tsp sumac %optional& Instructions 'lace the quinoa in a pan and cover !ith appro(imately double the amount of boiling !ater) *ring to the boil, then cover and simmer for "0 minutes) +rain through a sieve, then place over its empty pan and cover !ith a tea to!el so that it steams dry) ,-eave for at least "0 minutes, then remove the to!el and leave to cool) 'lace the garlic, mint, parsley and rocket leaves on a large chopping board and chop them finely) .ransfer to a large mi(ing bo!l and add the cauliflo!er, cucumber, chilli, tomato, pomegranate and !alnuts) /dd the cooled quinoa, then season to taste and squeeze in the lemon 0uice and add the pomegranate molasses and olive oil) .oss !ell, and sprinkle over a little sumac before serving)