Lentil, Cauliflower & Halloumi Salad

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SERVES FIVE
PREP TIME: 30 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE CAULIFLOWER

1/2 HEAD CAULIFLOWER

2 GARLIC CLOVES, MINCED

DRIZZLE OLIVE OIL

SALT & PEPPER

2 TSP TURMERIC

1  TBSP CUMIN

1 TBSP ZA’ATAR 

FOR THE DRESSING

2 TBSP GREEK YOGHURT

2 GARLIC CLOVES

KNOB GINGER

2 TSP APPLE CIDER VINEGAR

1 TBSP LEMON JUICE

2 TSP OLIVE OIL

SALT & PEPPER

2 TSP CUMIN

2 TSP ZA’ATAR

1 CUP HERBS (I USED MINT & CORIANDER) 

FOR THE SALAD

1X TIN LENTILS, RINSED

ROASTED CAULIFLOWER 

1 PACKET HALLOUMI, SLICED

1 ZUCCHINI, RIBBONED

1/2 CUP COOKED QUINOA

1/2 CUP CHOPPED COS LETTUCE

1 CUP CHOPPED HERBS

1/2 RED ONION, SLICED

DRIZZLE HONEY & BALSAMIC VINEGAR (FOR THE HALLOUMI)

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Utensils

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BAKING TRAY

FOOD PROCESSOR

GARLIC MINCER

SHARP KNIVES

PEELER FOR RIBBONS

SMALL FRY PAN

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Method

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1. START BY HEATING YOUR OVEN TO 180 FAN FORCED AND EITHER ROUGHLY CHOPPING YOUR CAULIFLOWER OR PULSING ONCE OR TWICE IN A FOOD PROCESSOR

2. LINE A BAKING TRAY AND SPREAD CAULIFLOWER BEFORE ADDING SPICES, HERBS, OIL AND SALT & PEPPER, TOSSING TO COAT EVENLY

3. ROAST FOR 25 MINUTES

4. PREPARE YOUR SALAD DRESSING BY PLACING ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER, UNTIL COMBINED AND PROCESSED. TASTE TO YOUR LIKING, ADDING MORE LEMON JUICE OR APPLE CIDER VINEGAR FOR ACIDITY.

5. PREPARE SALAD INGREDIENTS IN A LARGE BOWL, COOKING YOUR QUINOA EITHER OVER THE STOVE OR IN A RICE COOKER

6. IN A SMALL FRY PAN, PAN FRY YOUR HALLOUMI WITH THE HONEY AND BALSAMIC VINEGAR UNTIL GOOEY AND GOLDEN

7. TOSS YOUR DRESSING THROUGH THE SALAD, BEFORE DIVIDING BETWEEN BOWLS AND TOPPING WITH HALLOUMI 

8. SERVE WITH EXTRA LEMON WEDGES AND GRATED LEMON ZEST (PRESENTATION TINGS) AND ENJOY! 

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