Nourish With Balance.

© Talia Cecchele, 2018

Halloumi & Cauliflower Salad

July, 2019

You just can't go past fried halloumi. It really takes an average dish to an amazing dish! This Middle Eastern inspired salad is packed with flavour and different textures. If you don't have giant (or pearl) cous cous you can use regular cous cous or quinoa.  

Halloumi & Cauliflower Salad

Serves 3

Ingredients

For the chickpeas:

  • 1 can chickpeas, drained and rinsed

  • 1/2 tbs olive oil

  • 1 tsp paprika

 

For the salad:

  • 1/2 tbs olive oil

  • 1 small cauliflower, chopped into small florets

  • 1 red capsicum, sliced length-ways into strips

  • 250g halloumi, sliced

  • 1/2 cup dry pearl cous cous or quinoa cooked to instructions

  • 1 bunch of parsley (about 30g), roughly chopped

  • 1 pomegranate, de-seeded

 

For the dressing:

  • 4 tbs Greek yoghurt

  • 2 tbs tahini

  • Juice from 1 lemon

Method

  1. Pre-heat oven to 200°c

  2. Line 2 trays with baking paper

  3. In a bowl mix chickpeas, oil and paprika. Pour onto 1 tray and cook in the oven for 25 minutes.Set aside to cool

  4. In a separate bowl, toss the cauliflower and capsicum in oil and place in the oven for 30 minutes until crispy. Turning over half-way. Set aside to cool.

  5. Cook halloumi in a non-stick fry pan over medium heat for 1-2 minutes on each side. Set aside 

  6. Mix dressing ingredients in a small bowl

  7. Combine the chickpeas, cauliflower, capsicum, parsley, pomegranate and cous cous.

  8. Drizzle tahini dressing and mix through to coat

  9. Divide into bowls and top with halloumi