Cauliflower and Halloumi Salad

Name: Cauliflower and Halloumi Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serves
Ingredients: 500 g cauliflower; 3 cloves garlic; 1 cup kale; ¼ cup pistachios; 2 tablespoon dried cranberries; 1 teaspoon sumac; 225 g halloumi cheese; 1 tablespoon Coriander; ¼ cup extra virgin olive oil; 2 tablespoon apple cider vinegar; 2 tablespoon pomegranate molasses; ½ teaspoon salt; 1 pinch pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 serves
Calories
871 kcal
Course
Main Course, Salad
Cuisine
Greek, Middle Eastern

Cauliflower and Halloumi Salad

Elizabeth Reed

Report

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.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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 tablespoon dried cranberries (chopped dates work well too)
1 teaspoon sumac
225 g halloumi cheese cut into “fingers”
1 tablespoon Coriander finely chopped

For the dressing:

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

Add to Shopping List

Instructions

Place 2 tablespoon 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.