Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cals 586 · Prot 33 · Carbs 33 · Fat 40
Vegetarian
Low Carb
30 min
Enjoy this wonderful combination of salty, sweet and tangy ingredients!
Cals 586 · 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)
2216 / 586
Fats (g)
40.2
of which saturated (g)
25.4
Carbohydrates (g)
33
of which sugars (g)
14.6
Fibers (g)
9
Proteins (g)
33.4
Salt (g)
35.8
*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.
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 tahiniyogurt.