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Roasted Cauliflower & Halloumi Salad by Kitchen of Treats

Sigh Halloumi, what would summer be without a halloumi salad? This one is from the lovely Liv at Kitchen of Treats is bursting with colour and flavour - our favourite combo.  



1 large cauliflower cut/broken into florets (~650g)

1 red onion, sliced thickly

3 Tbsp extra virgin olive oil

1/2 tsp each salt and pepper


Garlic Lemon Dressing

1 cup store-brought garlic aioli

Juice of half a lemon

1 tsp Beetroot Juice (or 1 Tbsp Pomegranate Juice) - optional for pink colour


Honey-glazed Halloumi

200g Halloumi

1 Tbsp Liquid Honey

Zest and Juice of ½ lemon


To serve:

1/2 cup pomegranate seeds

100g baby rocket/spinach (about 5 packed cups)

2 small zucchini, shaved

2 large ripe avocados, sliced

1 cup torn fresh flat-leaf parsley leaves

80g flaked almonds


1. Heat oven to 220ºC.

2. In a large bowl, toss the cauliflower and red onion with olive oil, salt and pepper. Transfer to a baking tray and spread in an even layer. Roast until browned in spots and crisp-tender (about 20-25mins) tossing once halfway through

3. Meanwhile, prepare the dressing. In a small bowl, mix together the garlic aioli with the lemon juice (and beetroot/pomegranate juice if using) Set aside.

4. Prepare the halloumi: Cut the halloumi into slices. Heat a drizzle of olive oil in a non-stick pan on medium heat. Add the halloumi slices and cook, until golden brown on both sides. Transfer to a plate.

5. Add lemon zest and juice to the pan, then add honey and turn off the heat. Return halloumi to the pan to cover in the honey glaze then return to a plate.

6. To serve, spread half of the rocket on the base of a serving place, top with half of the cauliflower, half the avocado, half the zucchini and dallop with dressing. Then add the remaining rocket, followed by the remaining cauliflower, avocado and zucchini. Dallop with more garlic sauce, then top with honey-glazed halloumi and avocado. Scatter with pomegranate, almonds and parsley. Serve immediately.