Roast cauliflower, haloumi, preserved lemon and apple salad


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Salty haloumi, sweet apple, nutty almonds, and charred cauliflower combine to create this well balanced, flavour packed salad. It’s a brilliant Spring salad and perfect for lunch or dinner but you can even try it for breakfast with a poached egg or two on top. It’s gluten free, low lactose and vegetarian and can be made vegan by omitting the haloumi.

125 gm haloumi, thickly sliced

1/2 head cauliflower, cut into florets

2 tsp fennel seeds

sea salt and pepper

2 large handfuls baby spinach leaves

20 large basil leaves, roughly chopped

1/2 granny smith apple, cut into matchsticks

2 tsp preserved lemon rind, rinsed and finely chopped

1/2 tbs capers, drained

20 gm dry roasted almonds, roughly chopped

1 tbs olive oil

1 tbs lemon juice

Preheat oven to 180C. Place your cauliflower in a baking tray lined with baking paper. Drizzle with 1/2 tbs olive oil, sprinkle with fennel seeds, season with salt and pepper and toss to combine. Bake for 30-40min, tossing halfway through, until cauliflower begins to turn golden and crisp around the edges.

Place the baby spinach, chopped basil, cauliflower, apple, preserved lemon and lemon juice in a large bowl and toss to combine. Divide salad among two plates.

Place 1/2 tbs olive oil in a small frypan over medium heat. Add the slices of haloumi and cook for 2 min on each side until golden brown. Transfer to a plate. Fry the capers in the same pan for 1-2 minutes until they begin to turn golden.

Top each salad plate with haloumi slices, capers and almonds.


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