Roasted Spiced Cauliflower Salad with Crispy chickpeas, Avocado and Halloumi

28 Oct

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.