Halloumi with Zaatar Roasted Cauliflower,

Name: Halloumi with Zaatar Roasted Cauliflower, Dates and Pine Nuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Cauliflower; 3 Tbsp of Olive oil; 5 Grams of Zaatar; 1 Tsp of Salt; 1 Tsp of Black pepper; 8 Piece of Dates; 20 Grams of Pine nuts; 1 Tbsp of Olive oil; 200 Grams of Halloumi; 1 Tbsp of Olive oil; 1 Piece of Garlic cloves; 170 Grams of Natural yogurt; 20 Grams of Tahini; 1 Piece of Lemon; 2 Grams of Sumac; 1 Tsp of Salt

Dates and Pine Nuts

Enjoy this wonderful combination of salty, sweet and tangy ingredients!

Cals 558 · Prot 33 · Carbs 33 · Fat 40

Vegetarian

Low Carb

30 min

Halloumi with Zaatar Roasted Cauliflower, Dates and Pine Nuts

Enjoy this wonderful combination of salty, sweet and tangy ingredients!

Cals 558 · Prot 33 · Carbs 33 · Fat 40

Vegetarian

Low Carb

Ingredients

Roasted cauliflower

Cauliflower

600 Grams

Olive oil

3 Tbsp

Zaatar

5 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Date mixture

Dates

8 Piece

Pine nuts 2*

20 Grams

Olive oil

1 Tbsp

Fried halloumi

Halloumi 4*

200 Grams

Olive oil

1 Tbsp

Tahini yogurt

Garlic cloves

1 Piece

Natural yogurt 4*

170 Grams

Tahini 3*

20 Grams

Lemon

1 Piece

Sumac

2 Grams

Salt

0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2147 / 558
Fats (g)	40.2
of which saturated (g)	25.4
Carbohydrates (g)	33
of which sugars (g)	14.5
Fibers (g)	8.6
Proteins (g)	33.3
Salt (g)	35.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast cauliflower

Preheat the oven to 220°C/200°C fan. Separate the cauliflower into florets. Halve the larger florets. In a bowl, combine the cauliflower florets with the olive oil, zaatar, salt and black pepper. Mix well. Pour the mixture onto a lined baking tray. Roast for 20-25 min or until browned around the edges.

2 Mix dressing

Meanwhile, peel and mince the garlic. In a bowl, combine the natural yogurt, tahini, 2 Tbsp of lemon juice and garlic (don't love raw garlic? Go easy!) with the sumac and salt. Refrigerate.

3 Toast date mixture

De-stone and chop the dates. Toast the pine nuts in a hot, dry pan for 1 min or until starting to brown. Add a drizzle of oil and the chopped dates and cook for 1-2 min further. Transfer the mixture to a plate.