Roast Cauliflower, Chickpea and Sundried Tomato Salad with Crispy Halloumi

This roasted cauliflower and chickpea salad is a perfect combination of flavors and satisfying textures. Golden, spiced veggies pair perfectly with crispy, salty halloumi, while sun-dried tomatoes and a tangy yogurt dressing add a delicious punch. Tossed with rocket and fresh parsley, this is a dish that feels both hearty and refreshing. Whether served on its own or as part of a spread, this salad is guaranteed to be a standout!

Ingredients

• 1 head cauliflower

• 1 can chickpeas, rinsed and drained

• 1 tsp smoked paprika 

• 1 tsp cumin 

• Drizzle of olive oil

• 1 red onion, thinly sliced

• ½ cup sun-dried tomatoes

• Rocket

• Parsely

• Halloumi, sliced

Dressing

• 2 Tbsp Greek yoghurt

• 1 Tbsp sundried tomato pesto 

• Squeeze of lemon juice 

Method

Preheat oven to 180 degrees. Cut cauliflower into florets and spread out on a tray. Slice red onion and drain and rinse chickpeas. Spread out on the tray with cauliflower. Drizzle with olive, sprinkle over spices and season with salt and pepper. Toss to combine. 

Roast cauliflower mix for 20-30 minutes until tender and golden. Remove and let cool while you prep the rest of the salad.

Making dressing, by placing yoghurt, pesto and lemon juice with a splash of water in a bowl. Mix to combine. Add additional water depending on the consistency.

Slice halloumi and fry in a pan until golden on each side. Remove and tear into chunks. Roughly chop parsley.

Assemble salad with rocket, roast veg, sundried tomatoes, topped with dressing, halloumi and parsley. 

Enjoy!