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Roasted cauli, chickpea & haloumi salad with almonds & pine nuts recipe

Roasted cauli, chickpea & haloumi salad with almonds & pine nuts

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 2 Oven trays
  • Baking paper
  • 1 Small bowl
  • 1 Large bowl

Ingredients

Cauli

  • ½ cauliflower
  • 1 tbsp olive oil

Nuts

  • ¼ cup slivered almonds
  • ¼ cup pine nuts

Dressing

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tbsp maple syrup

Salad

  • 400 g chickpeas
  • ½ red onion
  • 1 bunch mint leaves
  • 1 bunch fresh dill fresh
  • ½ cup dried cranberries
  • 2 cups mixed salad leaves

Haloumi

  • 200 g haloumi cheese
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1 lemon

Instructions

Before you start

  • Preheat oven to 200 °C °C fan bake. Line two oven trays with baking paper.

Roast cauli

  • Cut ½ cauliflower and stalk into small florets, lay on the prepared oven tray and drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until golden and tender. Remove from heat and set aside.

Roast nuts

  • Lay out ¼ cup slivered almonds and ¼ cup pine nuts on the other prepared oven tray and roast in the oven for 10 minutes, or until golden. Remove and set aside to cool.

Make dressing

  • In a small bowl whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp wholegrain mustard, 1 tbsp maple syrup and season with salt and pepper.

Make salad

  • Drain and rinse 400 g chickpeas. Peel and thinly slice ½ red onion. Pick and finely chop 1 bunch mint leaves. Finely chop 1 bunch fresh dill. In a large bowl add the chickpeas, red onion, mint, dill, ½ cup dried cranberries, 2 cups mixed salad leaves, roasted cauliflower, roasted almonds and pine nuts.

Cook haloumi

  • Slice 200 g haloumi cheese. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the haloumi for 2-3 minutes on each side or until golden. Then drizzle over 1 tsp maple syrup and turn to coat. Remove from heat and season with salt and pepper. Slice 1 lemon and squeeze the lemon juice over the haloumi. Add to the bowl with the salad and toss to combine.

To serve

  • Divide the roasted cauli, chickpea and haloumi salad with almonds and pine nuts between plates. Drizzle over the dressing.

Nutrition

Calories: 639kcal | Carbohydrates: 46g | Protein: 26g | Fat: 42g | Saturated Fat: 12g | Sodium: 669mg | Potassium: 788mg | Fiber: 12g | Sugar: 13g | Calcium: 621mg | Iron: 5mg