HALLOUMI, KUMARA AND CAULIFLOWER SALAD WITH CURRIED DRESSING

HALLOUMI, KUMARA AND CAULIFLOWER SALAD WITH CURRIED DRESSING

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 20, 2017.
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Halloumi is a delicious cheese that originates from Greece. It’s very rich in flavour, so a little goes a long way.

Ingredients

HALLOUMI, KUMARA AND CAULIFLOWER SALAD

  • 150g red kumara, scrubbed and diced 2cm
  • ¼ head cauliflower, cut into small florets
  • ½ courgette, sliced into 1cm thick rounds
  • ½-1 teaspoon finely grated ginger
  • 1 clove garlic, finely diced
  • 50g halloumi cheese
  • 50g roasted red capsicum, sliced 1cm
  • 1/3 bag baby spinach leaves
  • 2 tablespoons curried dressing
  • Juice of ½ lemon

TO SERVE

  • 1-2 tablespoons mint leaves
  • Remaining curried dressing (optional)
  • ½-1 tablespoon sliced almonds (optional)
  • ½ lemon, cut into wedges

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss kumara, cauliflower, courgette, ginger and garlic with a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 20 minutes, until tender. Turn once during cooking.
  3. Pat halloumi dry with paper towels. Slice widthways into 1cmthick pieces. Set aside.
  4. Roughly chop mint leaves and set aside.
  5. When veggies have about 5 minutes cook time remaining, heat a drizzle of oil in a small frypan on medium-high heat. Cook halloumi for about 1 minute each side, until golden.
  6. When veggies have finished cooking, combine in a large bowl with roasted capsicum, baby spinach, first measure of curried dressing and lemon juice. Toss to combine and season to taste with pepper.
  7. place kumara and cauliflower salad onto a plate and top with slices of halloumi. Dollop over remaining curried dressing (if using) and garnish with mint and almonds (if using). Serve with a lemon wedge on the side to squeeze over.

Nutritional Information

Energy 2570 kj
614 kcal
Protein 19.5g
Carbohydrate 51.3g
Fat 34.9g