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.
Meanwhile, peel and mince the garlic. In a bowl, combine the natural yogurt, tahini, 2/3/4 Tbsp of lemon juice and garlic (don't love raw garlic? Go easy!) with the sumac and salt. Refrigerate.
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.
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.
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.
Serve with rice.
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.
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cooking Time: 30 min
Cals 835 · Prot 37 · Carbs 77 · Fat 46
Gluten-Free
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cooking Time: 30 min
Cals 835 · Prot 37 · Carbs 77 · Fat 46
Gluten-Free
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.
Meanwhile, peel and mince the garlic. In a bowl, combine the natural yogurt, tahini, 2/3/4 Tbsp of lemon juice and garlic (don't love raw garlic? Go easy!) with the sumac and salt. Refrigerate.
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.
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.
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.
Serve with rice.
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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