Pour the grains that take the longest to cook into a large pan of salted boiling water for 30 minutes, then add the other grains and cook for a further 20-30 minutes until everything is cooked through. Drain and rinse with cold water and leave to one side.
Prepare the dressing ingredients in a small bowl, and whisk thoroughly until combined.
Place the chopped vegetables, grains and dressing into a medium bowl and toss through the dressing.
Serve on a platter with mixed rocket, watercress, and spinach leaves. Sprinkle some mixed seeds on top and drizzle over a little more pomegranate molasses.