Chermoula-Spiced Haloumi with Cauliflower and Freekeh Salad

Chermoula is a super tasty spice blend to go with this haloumi

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My Veggie Food Bag
Chermoula-Spiced Haloumi with Cauliflower and Freekeh Salad

This dish most recently appeared in My Veggie Food Bag on Sunday, February 26, 2017.

CAULIFLOWER AND FREEKEH

  • 100g freekeh
  • ½ head cauliflower

CHERMOULA-SPICED HALOUMI

  • 1 block haloumi cheese
  • 1 tablespoon chermoula spice mix

DRESSING

  • 1 teaspoon tahini paste
  • 1 tablespoon lemon juice
  • 1 teaspoon runny honey
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt

SALAD

  • 2 radishes *
  • ½ telegraph cucumber *
  • 1 nectarine
  • ½ bag baby spinach leaves *
  • 2-3 tablespoons mint leaves *

TO SERVE

  • 50g savoury sprinkle
  • Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
  • 1 Cook freekeh in pot of boiling water for about 15 minutes. While freekeh is cooking, cut cauliflower into large florets and then grate until you have 2-3 cups worth.
  • 2 When freekeh has 1 minute cook time remaining, add grated cauliflower to pot and cook a further 1 minute, until freekeh is tender with a slight bite. Drain through a sieve, rinse under cold tap and leave to drain well. Shake sieve to help drain.
  • 3 While freekeh is cooking, cut haloumi into 1cm-thick slices and place on a plate. Coat both sides well with chermoula spice mix and a drizzle of oil. Set aside to marinate.
  • 4 In a large bowl, whisk all dressing ingredients together. Finely dice radishes; cut cucumber into quarters lengthways and thinly slice; cut nectarine into thin wedges (discarding stone); roughly chop spinach and mint. Place all into bowl with dressing.
  • 5 Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden. Toss cooked freekeh and cauliflower in bowl with salad veggies and dressing and season to taste with salt and pepper.
  • To serve, divide cauliflower and freekeh salad between plates. Top with chermoula haloumi and sprinkle over savoury sprinkle.
  • SERVES 2-3

Nutritional Information

  • Energy: 2555 kj / 611 kcal
  • Protein: 28.4g
  • Carbohydrate: 39.4g
  • Fat: 37.3g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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