Do

1. Place walnuts onto lined baking tray and place into a cold oven set to 200°C. Roast 10 minutes exactly. Remove from oven and cool.

2. Place pomegranate pieces into TM bowl and deseed 3 sec/speed 3. Remove and reserve seeds, discard the skin, and membranes as best as possible.

3. Without cleaning the bowl, place dates, lemon zest,lemon juice, EVOO, spices and salt into TM bowl and blend 10 sec/speed 10.

4. Add approximately half the cauliflower and chop 3 sec/speed 5.

5. Remove and place into a serving bowl, repeat with remaining cauliflower and fennel.

6. Add to serving bowl. If there are large pieces of cauliflower left, just return them to the TM bowl and chop further 2 sec/speed 5.

7. Toss with the toasted walnuts and pomegranate seeds. Serve.