Roasted Cauliflower and Black Rice Salad with Halloumi

Crispy spiced roasted cauliflower is paired with nutty black rice, fresh herbs, crunchy celery and roasted almonds and gooey, salty halloumi cheese, finished off with a drizzle of creamy tahini. With a delicious blend of flavors and textures, this salad is sure to satisfy!

Under an hour
Meal Prep


  • Preheat the oven to 200 degrees.
  • While the oven is heating, cook the black rice.
  • Roast the cauliflower.
  • Dress the cooked rice.
  • Add the remaining salad ingredients to the black rice
  • Cook the halloumi.‍
  • Serve the salad topped with the halloumi and a drizzle of tahini.


  • Black rice is similar to brown rice in taste and texture (nutty and slightly chewing) and makes a great grain to add to salads. White rice on the other hand, is light and fluffy which is ideal to soak up yummy sauces.
  • We like to bring the halloumi to room temperature before cooking as it stops it from going rubbery.

Meal prep guide - if you followed the meal prep guide you would have already cut the cauliflower, celery and roasted the almonds.

This recipe serves four, if you’re cooking for two simply halve the recipe. To prevent food waste we recommend making the full recipe and keeping leftovers for lunch - this salad is delicious the next day!

  • ¾ cup black rice
  • 1 cauliflower (cut into small florets)
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 celery sticks (finely sliced leaves included)
  • 1 shallot or ½ a red onion (finely diced)
  • ¼ cup dried dates (finely sliced)
  • cup almonds (roasted and roughly chopped)
  • ¼ cup dill (roughly chopped)
  • ¼ cup parsley (roughly chopped)
  • 1 lemon (zest and juice)
  • 2 Tbsp tahini
  • Olive oil
  • Salt and pepper
  • 190g Haloumi
  • Olive oil / butter
  • Salt and pepper
  1. Preheat the oven to 200 degrees.
  2. While the oven is heating, rinse the black rice and cook according to the packet instructions.
  3. On a large tray add the cauliflower, drizzle generously with olive oil and season with turmeric, cumin, coriander, salt and pepper; toss well. Roast for 25-30 minutes or until cooked through and crispy.
  4. In a large mixing or salad bowl, add the cooked rice, 1-2 Tbsp of olive oil, lemon zest and juice, salt and pepper; toss well.
  5. Add the celery, shallot, dates, almonds, herbs and the roasted cauliflower.
  6. To cook the halloumi, add a little olive oil or butter to a large pan. Once hot and bubbling, add the halloumi and cook for a couple of minutes on each side until golden brown.
  7. Serve the salad topped with the halloumi and a drizzle of tahini.


  • Swap celery for shaved fennel.

  • Swap dill and parsley for mint and/or coriander.


  • To make this meal vegan swap halloumi for chickpeas - add 1 tin (drained and rinsed) or add our crispy chickpeas for extra crunch.

  • Swap halloumi for lamb rack, chops or grilled chicken or you could serve alongside with the halloumi.


  • Swap almonds for pistachios or walnuts.

  • Swap black rice for quinoa.