Roast Cauliflower and Halloumi Salad
½ large cauliflower, chopped into florets
120g mixed salad leaves
¼ red onion, finely sliced
1 pack halloumi cheese
1 can chickpeas, drained and rinsed
1/3 cup dried cranberries
Handful of fresh parsley and dill
1 tsp sumac
½ tsp cumin
Salt and pepper
3 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity, plus extra for cooking
2 tbsp balsamic vinegar
1 tsp honey
Place cauliflower and chickpeas on a non-stick baking tray, drizzle with 3 tbsp olive oil, sumac, cumin, salt and pepper, toss. Bake 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. Enjoy!
Recipe by: @moniquecormacknutrition