A hearty and healthy Roasted Cauliflower and Halloumi Salad with spiced cauliflower, chewy sweet cranberries and creamy pan fried halloumi layered on top! Gluten free.
220gramshalloumi cheese- 1 standard pack of halloumi
1canchickpeasdrained and rinsed
1/3cupdried cranberries
1handfulparsley
1handfuldill
1tspsumac
1/2tspground cumin
salt and pepperto season
extra virgin olive oilfor cooking
Salad Dressing
3tbspextra virgin olive oil- I used Bertolli Organic Extra Virgin Olive Oil
2tbspbalsamic vinegar
1tsphoney
Instructions
Place cauliflower and chickpeas on a nonstick baking tray, drizzle with 3 tbsp olive oil, sumac, cumin, salt and pepper, toss. Bake at 180C (350F) for approximately 30-40 minutes or until browned at the edges.
Slice the halloumi thinly and pan fry in a tsp of olive oil.
Make the dressing by whisking together 3 tbsp olive oil, 2 tbsp balsamic vinegar and honey.
Arrange the salad, layering the salad leaves, cauliflower and chickpeas, halloumi, red onion, cranberries and finally the herbs. Drizzle over the dressing and season with salt and pepper.
Notes
*If you are able to get your hands on some fresh pomegranate, this salad is AMAZING with pomegranate seeds instead of the cranberries!
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