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Cauliflower with halloumi, orange & harissa
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150ml very low salt vegetable stock
75g Waitrose Love Life bulgur wheat
2 tsp olive oil
2 tbsp Cooks’ Ingredients Harissa Paste, plus 2 tsp
1 tsp red wine vinegar
75g light halloumi, cut into small chunks
15g hazelnuts, chopped
25g pack flat leaf parsley, leaves roughly chopped
1. Preheat the grill to high. Put the stock and bulgur into a small pan, boil, stir, then simmer for 3 minutes. Cover, remove from the heat and set aside.
2. Cut the cauliflower into large florets (keeping any tender leaves) then slice them thickly. Place into a roasting tin and drizzle with half of the oil. Season. Grill for 10 minutes, adding the reserved leaves and tossing halfway through. Meanwhile segment the oranges over a bowl to collect the juice. Whisk 1 tbsp of the orange juice with the remaining oil, 2 tsp harissa and vinegar.
3. Spoon 2 tbsp harissa over the cauliflower. Toss well, scatter with the halloumi and nuts, then grill for 5-10 minutes until the cauliflower is tender. Fold in the bulgur, parsley and orange segments, then spoon the dressing around and serve warm.
Cook’s tip To make the stock for this recipe, use one third of a Kallo Very Low Salt stock cube and mix with 150ml boiling water.
Typical values per serving:
306mg vitamin C. 2 of your 5 a day.