Halloumi with Zaatar Roasted Cauliflower,

Dates and Pine Nuts

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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.

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

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

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

photo

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.

photo

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. 

photo

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. 

photo

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. 

photo

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

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
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