ROASTED CAULIFLOWER AND HALLOUMI SALAD

Roasted Cauliflower and Halloumi Salad image

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

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.