Indian Spiced Haloumi Salad With Roasted Cauliflower & Yoghurt

Indian Spiced Haloumi Salad With Roasted Cauliflower & Yoghurt

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, December 19, 2021.
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Flavour and veggie packed, this fresh summer salad is sure to be a firm weeknight favorite!

Ingredients

Cauliflower

  • 1/2 tsp oil
  • 1/2 can chickpeas, drained & rinsed
  • 1/4 cauliflower, cut into small florets

Vinaigrette

  • 1/4 tsp olive oil
  • 1/2 tsp honey
  • 1/2 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1/4 pack mild curry spices

Bowl Fillings

  • 2 Tbsp Indian yoghurt
  • 1 bunch mint, leaves picked
  • 1 tomato, diced 2cm
  • 1 baby cos lettuce, shredded
  • 1 Lebanese cucumber, peeled into ribbons

Haloumi

  • 1/2 tsp oil
  • 1/2 pack mild curry spices
  • 3/4 pack haloumi cheese, thinly sliced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut cauliflower into small florets and drain chickpeas. Toss together on a lined oven tray with oil. Season with salt and roast for about 20 minutes, until golden and tender.
  3. Combine all vinaigrette ingredients together in a small bowl with a pinch of salt. Peel cucumber into ribbons, shred lettuce, dice tomato and pick mint leaves. Set aside for serving.
  4. Thinly slice haloumi and coat in second measure of curry spices. Heat oil in a medium fry-pan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden.
  5. Veggies, cauliflower and chickpeas in bowls drizzled with vinaigrette. Top with haloumi, Indian yoghurt and mint leaves.

Nutritional Information

Energy 1845 kj
441 kcal
Protein 24.6g
Carbohydrate 20.6g
Fat 27.1g