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.