Roasted Cauliflower and Halloumi Salad

A hearty and healthy Roasted Cauliflower and Halloumi Salad with spiced cauliflower, chewy sweet cranberries and creamy pan fried halloumi layered on top! Gluten free.

5 from 1 vote

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Course: Main Course, Salads and Sides

Cuisine: egg free, gluten free, grain free, nut free, vegetarian

Servings: serves

Calories: 345kcal

Ingredients

1/2 large cauliflower
120 grams mixed salad leaves
1/4 red onion
220 grams halloumi cheese - 1 standard pack of halloumi
1 can chickpeas drained and rinsed
1/3 cup dried cranberries
1 handful parsley
1 handful dill
1 tsp sumac
1/2 tsp ground cumin
salt and pepper to season
extra virgin olive oil for cooking

Salad Dressing

3 tbsp extra virgin olive oil - I used Bertolli Organic Extra Virgin Olive Oil
2 tbsp balsamic vinegar
1 tsp honey

Instructions

Place cauliflower and chickpeas on a nonstick baking tray, drizzle with 3 tbsp olive oil, sumac, cumin, salt and pepper, toss. Bake at 180C (350F) 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.

Notes

*If you are able to get your hands on some fresh pomegranate, this salad is AMAZING with pomegranate seeds instead of the cranberries!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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