1 cauliflower

2 tbsp rapeseed or olive oil

1 tbsp za’atar

1 onion

1 small leek

1 fat garlic clove, crushed

150g pearled spelt

500ml vegetable stock

1 bay leaf

50g blanched hazelnuts, roughly chopped

25g pistachios, roughly chopped

25g pumpkin seeds

50g sultanas

1 tbsp pomegranate molasses

Squeeze of lemon juice

2 tbsp roughly chopped coriander

2 tbsp roughly chopped flat-leaf parsley

2 tbsp pomegranate seeds

Salt and freshly ground black pepper