Roasted Cauliflower Salad With Grilled Halloumi

Salads

Oct 16

Roasted cauliflower brings a wonderful contrast of soft and crunchy textures. Grilled halloumi adds a smokey, salty depth, while a bed of fresh lettuce provides lightness and balance. A light yogurt-mustard dressing, tarragon flavored, brings to life this satisfying salad.

The Dressing

in a small bowl, toss the dried tarragon leaves with 1 teaspoon of olive oil and a pinch of salt. Let the oil absorb the flavor for a few minutes, then add the yogurt, mustard and lemon juice. Mix well and set aside. If preparing the dressing in advance, keep it refrigerated.

Roast the cauliflower

Preheat the oven to 200C with ventilation.

Wash and cut the cauliflower into medium-small florets.

In a large bowl, toss the cauliflower florets with olive oil, balsamic vinegar and a pinch of salt.

Spread them on a lined baking tray and roast for about 20-25 minutes, until golden and lightly charred on the edges.

Grill the halloumi

Preheat a cast-iron grill or skillet.

(If you don’t have one, use a thick-bottomed non-stick pan.)

Slice the halloumi into half centimeter-thick pieces and season with pepper and a drizzle of olive oil.

Grill about 3-4 minutes on each side until golden and striped on the outside and soft inside.

Assemble the salad

Arrange the lettuce on the base of the serving plate. Place the grilled halloumi slices in the center, and surround with roasted cauliflower. Spoon the yogurt dressing on top and sprinkle over grated Parmesan.

Drizzle with olive oil and… Enjoy !

Enjoy!

INGREDIENTS - for two portions

Organic or “Best you can get” !