Cauliflower, Tahini And Halloumi Salad (LC)
Ingredients
1 tsp olive oil
1 tsp water
¼ tsp ground cumin
¼ tsp ground coriander
Pinch of freshly ground black pepper
150g cauliflower, cut into florets
70g halloumi, cut into slices
Handful of mixed salad leaves or rocket
15g red onion, finely sliced
3 cherry tomatoes, halved
1 tsp pumpkin seeds
Tahini Dressing:
1 heaped tbsp tahini (or smooth peanut butter)
1 tsp lemon juice
1 tsp extra virgin olive oil
1 tsp honey
¼ garlic clove, crushed
2 tbsp water
Pinch of freshly ground black pepper
Instructions:
Preheat the oven to 180°C.
In a bowl, combine the olive oil, water, cumin, coriander and black pepper. Add the cauliflower and halloumi and toss to coat in the spices.
Remove the halloumi from the bowl, place into the fridge and place the cauliflower onto a baking tray.
Place the baking tray into the oven and cook for 10-12 minutes.
In the meantime prepare the tahini dressing by adding the tahini, lemon juice, olive oil, honey, garlic and water to a food blender and blitz until smooth, add more water if you desire a less thick consistency (taste test and add more seasoning if required).
Remove the baking tray from the oven and add the halloumi. Return to the oven for a further 5 minutes or until the cauliflower is cooked through.
Add the salad leaves, red onion and cherry tomatoes to a bowl and top with the cauliflower and halloumi.
Drizzle over the dressing and sprinkle over the pumpkin seeds.
