Cauliflower and Halloumi Salad

a salad made with cauliflower and halloumi served on a plate

Using a little creativity and leftover fridge ingredients I made this cauliflower and halloumi salad. It's quite easy to put together and it's even better when you add your own touches to it.

Course Main Course, Salad

Cuisine Greek, Middle Eastern

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings serves

Calories 871kcal

Author Peter G

Ingredients

For the salad:

500 g cauliflower grated (alternatively you can pulse it a few times in the food processor to get that fine texture)
3 cloves garlic finely chopped
1 cup kale finely shredded (spinach or Swiss Chard work well too)
¼ cup pistachios
2 tbsp dried cranberries (chopped dates work well too)
1 tsp sumac
225 g halloumi cheese cut into “fingers”
1 tbsp coriander finely chopped

For the dressing:

¼ cup extra virgin olive oil
2 tbsp apple cider vinegar
2 tbsp pomegranate molasses
½ tsp salt
1 pinch pepper

Instructions

Place 2 tbsp of olive oil in a pan over a medium sized heat. Add the grated cauliflower, garlic and greens and sauté for 5 mins until cauliflower is cooked through and greens are wilted. Transfer to a bowl.
Add the pistachios, dried cranberries and sumac. Toss until well combined. Clean the pan and heat on a medium high heat with a little oil.
Clean the pan and heat on medium-high heat with a little oil. Fry the halloumi "fingers" for 2 min each side until golden brown. Once cooked set aside.
Combine the dressing ingredients and pour over cauliflower salad. Top with the fried halloumi and garnish with freshly chopped coriander.

Notes

I have provided a rough guide with these ingredients. When you’re playing with food in this relaxed manner it’s fun to add your own twist to things. If you like something, add it. If you don’t then that’s good too.

Nutrition