Roasted Spiced Cauliflower Salad with Crispy chickpeas, Avocado and Halloumi

Final salad shot

Pre-roasted cauliflower

Spice mix for the cauliflower

Roasted cauliflower

Roasted chickpeas

Avocado

Halloumi in chilli honey

Cooked Halloumi

Ingredients:

This does require a bit more legwork than a traditional salad but this is really worth it and will provide a more elevated dish at your table! The textures in this are amazing, you will love it!

Serves 4 | 45 minute cook | Approx 696 calories

• 1 Cauliflower

• 1 Avocado

• 1 Tin of chickpeas

• 1 Block of Halloumi

• Chilli honey (or just plain honey is fine)

For the cauliflower marinade:

• 2 Tbsp of keema curry powder

• 4-5 Tbsp of honey

• Salt and pepper

• Olive oil

This salad is a texturally pleasing and doesn’t require a salad dressing but you can add one if you want to.

Instructions:

Step 1: Roast the cauliflower

• Preheat the oven to 180 degrees.

• Wash and cut a whole cauliflower into florets.

• Mix the cauliflower with the keema curry marinade. Put the spiced cauliflower on a roasting tray with baking paper.

• Roast for approximately for 35-45 minutes until soft.

• Take out the oven and set aside.

Step 2: Airfry/ Roast the chickpeas (also makes a great snack on it’s own).

• You can do this whilst the cauliflower is roasting.

• Drain the chickpeas and pat down with kitchen paper.

• Mix Olive oil, salt and pepper into the chickpeas.

• Air fry or oven on a heat of 200 degrees for approximately 20 minutes.

Step 3: Prepare the Halloumi

• Cut the Halloumi block into strips.

• Add honey and chilli flakes (optional) to the halloumi and set aside until ready to fry (usually at the end).

• Step 4: Assemble the salad.

• Once everything is cooked, add the cooled cauliflower to a large salad bow.

• Add the warm crispy chickpeas.

• Mix.

• Fry the Halloumi and add into the salad.

• Slice your avocado, this creaminess will bring the salad together, sprinkle on top and do one final mix of the salad and serve.