Halloumi with Zaatar Roasted Cauliflower,
Dates and Pine Nuts
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, 2/3/4 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.
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.
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.
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cooking Time: 30 min
Cals 835 · Prot 37 · Carbs 77 · Fat 46
Gluten-Free
Ingredients
Roasted cauliflower
Date mixture
Fried halloumi
Tahini yogurt
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cooking Time: 30 min
Cals 835 · Prot 37 · Carbs 77 · Fat 46
Gluten-Free
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, 2/3/4 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.
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.
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.
Ingredients
Roasted cauliflower
Date mixture
Fried halloumi
Tahini yogurt
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