INGREDIENTS

For the salad:

• 1 bunch flat-leaf parsley
• 1 bunch cilantro
• ½ bunch mint
• 2 small red onions
• 250 g cauliflower florets
• 150 g precooked couscous
• 1 finely diced preserved lemon (to taste; see tip)
• 100 g pomegranate seeds
• 50 g golden raisins
• 50 g roasted flaked almonds
• 125 g raspberries

For the dressing:

• 6 tbsp olive oil
• Juice of 1 organic lemon
• Zest of ½ organic lemon
• 1 tbsp pomegranate syrup
• 2 tsp liquid honey
• 1 tbsp za'atar
• ½ tsp ground cumin
• Salt
• Freshly ground pepper

Preparation

1. For the salad, wash and shake dry the parsley, cilantro and mint. Set aside a few beautiful leaves for garnish, and pluck the rest from the stems. Peel the onions. Wash and dry the cauliflower.
2. Place the ZWILLING ENFINIGY Food Processor on the ZWILLING ENFINIGY High Performance Stand Mixer Pro and insert the chopping blade. Add the parsley, cilantro and mint and chop coarsely with the pulse button. Remove the chopping blade and insert the connecting piece and the fine slicing disk with the disk blade facing upwards. Finely slice the onions, using the pusher to push the onion towards the knife. Remove the fine slicing disk, insert the coarse slicing disk with the grating blades facing up and grate the cauliflower, using the pusher here as well. Transfer the contents of the container into a bowl – this works best with a dough scraper.
3. Mix the salad in the bowl with couscous, preserved lemon, pomegranate seeds, raisins and almond flakes. Stir through the dressing.
4. Divide the salad among plates, sprinkle with the raspberries and serve garnished with the remaining herbs.