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Spiced Roasted Cauliflower, Grain Salad with Herby Yoghurt Sauce and Halloumi

We love having salads for dinner during the cooler months, but we like to make them more wholesome. We’ve combined whole grains with crispy, spiced roasted cauliflower, a herby, creamy dressing, salty halloumi cheese, crunchy roasted almonds and sweet dates for a tasty satisfying dinner.

Under 1 hour
4
Meal Prep

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‍Tips 

  • We don’t like to use baking paper when roasting cauliflower as it tends to create a steaming effect rather than getting nice and crispy.

  • When assembling this salad we like to it in layers so all of the elements are evenly distributed and you get a bit of everything in each mouthful. 
INGREDIENTSIngredients

Spiced, roasted cauliflower

  • 1 large cauliflower (cut into bite-sized florets)
  • 1 red onion (cut into wedges)
  • 2 tsp sumac
  • 1 tsp cumin seeds
  • 1 tsp ground coriander 
  • Olive oil
  • Salt and pepper

Salad

  • ¾ cup brown rice
  • ¼ cup quinoa
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • ⅓ cup almonds (roasted and roughly chopped)
  • 5 dried dates (finely chopped)‍
  • Pickled onions (optional)

Herby, yoghurt dressing

  • 3 Tbsp greek yoghurt
  • 2 Tbsp tahini
  • 1 lemon (juice)
  • 1 garlic clove 
  • ¼ cup coriander 
  • ¼ cup coriander (finely chopped)

Halloumi

  • 190g halloumi (sliced)
  • Olive oil/butter
METHODMethod
  1. Preheat the oven to 200 degrees, fan bake.

  2. Prepare the pickled onions (if using).
  1. While the oven is coming to temperature cook the brown rice and quinoa. Add the rinsed brown rice and quinoa to a small pot with a pinch of salt and 2 cups of water. Bring to the boil with the lid on before turning down to a gentle simmer for 25 minutes. After 25 minutes, turn off the heat and let it sit undisturbed for 10 minutes.

  2. Add the cauliflower to a baking tray and sprinkle over the spices, salt and pepper. Drizzle generously with olive oil and toss well to make sure each floret is coated. Pop in the oven to roast for 30-35 minutes until golden brown and starting to char in places.

  3. Once the brown rice, quinoa mix has cooked spread it out over a large plate to cool. Once it’s cooled slightly, transfer it into a bowl and add the olive oil, apple cider vinegar, dates and almonds.

  4. To make the dressing add the greek yoghurt, tahini, lemon juice, garlic and ¼ cup of coriander to a blender; blend until smooth and creamy. Pour into a small jar or bowl and stir through the remaining ¼ cup of finely chopped coriander.
    ‍
  5. To cook the halloumi, add a little butter or olive oil to a small pan over a medium heat. Add the halloumi slices and cook for 1-2 minutes on either side until golden brown.
    ‍
  6. Time to assemble! Add a ⅓ of the brown rice, quinoa mixture to a large plate or platter then scatter over ⅓ of the cauliflower and ⅓ of the dressing; repeat until you’ve used everything up. Top with the cooked halloumi slices and garnish with some optional pickled onions.
VARIATIONS

Vegetables

  • Swap out the cauliflower for pumpkin, sweet potato or carrots or a medley of roasted veggies.

  • Add some of your favourite salad greens to the salad.

‍Protein

  • You can swap out the halloumi and serve alongside any protein you’d like. Grilled chicken, steak or even smoked salmon would be delicious. 

Other

  • Swap out the halloumi for feta or goat cheese.

  • You can use any grain you’d like and it doesn’t have to be a mix. You could use just brown rice or just quinoa.

  • Swap out the coriander for Italian parsley. 

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Ⓒ ASSORTMENT, 2020