Halloumi with Zaatar Roasted Cauliflower,

Dates and Pine Nuts
Vegetarian
Low-Carb
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cooking time: 30 min
Cals 835 · Prot 37 · Carbs 77 · Fat 46
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Ingredients
Number of People:

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
20 Grams
Olive oil
1 Tbsp

Fried halloumi

Halloumi
200 Grams
Olive oil
1 Tbsp

Tahini yogurt

Garlic cloves
1 Piece
Natural yogurt
170 Grams
Tahini
20 Grams
Lemon
1 Piece
Sumac
2 Grams
Salt
0.5 Tsp

Instructions

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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.
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2 Mix dressing
Meanwhile, peel and mince the garlic. In a bowl, combine the natural yogurttahini, 2/3/4 Tbsp of lemon juice and garlic (don't love raw garlic? Go easy!) with the sumac and salt. Refrigerate. 
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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. 
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4 Fry halloumi
Slice the halloumi. Return the pan to a medium heat. Once hot, add the halloumi slices and fry for 3 min on each side until golden brown. 
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5 Serve
Toss the roasted cauliflower with the date mixture. Divide among plates and top with the fried halloumi slices. Serve with a dollop of  tahini yogurt.
Tips for fussy eaters
Serve with rice.
Pro tip
Focuse on the textures: the cauliflower should be browned and crispy around the edges. The halloumi slices are at their best when crispy on the outside but soft in the middle.

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