Halloumi, date & cauli fattoush

Name: Halloumi, date & cauli fattoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100 ml olive oil, plus 3 tbsp; 2 handstretched flatbreads, halved horizontally and cut into 2cm chunks; 1 Essential Loose Cauliflower, cut into thin wedges (3-4cm thick); 250 g halloumi, cut into cubes; 1 lemon, juice; 1 tsp zaatar, plus extra for sprinkling; 150 g pack breakfast radishes, quartered; 25 g pack flat leaf parsley, leaves picked; 150 g Californian medjool dates, roughly torn

Sweet, sticky dates and salty halloumi are a dream combo in this spin on the iconic Middle Eastern salad.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100ml olive oil, plus 3 tbsp
2 handstretched flatbreads, halved horizontally and cut into 2cm chunks
1 Essential Loose Cauliflower, cut into thin wedges (3-4cm thick)
250g halloumi, cut into cubes
½ x 1 lemon, juice
¾ x 1 tsp zaatar, plus extra for sprinkling
150g pack breakfast radishes, quartered
25g pack flat leaf parsley, leaves picked
150g Californian medjool dates, roughly torn

Pour 100ml oil into a nonstick frying pan, set over a medium high heat, then fry ½ of the flatbread chunks for 3-5 minutes until golden and crisp, turning once. Transfer to a plate lined with kitchen paper. Repeat with the remaining flatbread.
Put the frying pan back on the heat and arrange the cauliflower wedges in it, cut-side down (there should be some residual oil in the pan). Cook for 3-5 minutes until golden, then turn and repeat on the other side. Season with salt and pour over 4 tbsp of water, then cover with a lid and leave to steam for 3 minutes, until the caulifl ower is tender. Set the cauliflower aside on a plate. Wipe the pan clean, then dry fry the halloumi over a medium-high heat, turning occasionally, for 5 minutes, until golden on all sides.
In a large bowl, whisk together the remaining 3 tbsp oil with the lemon juice, zaatar and 1 tbsp water. Season with a little salt, then toss in the flatbread chunks, cauliflower, halloumi, radishes, parsley and dates until evenly coated in the dressing. Transfer to a serving platter and scatter over a little more zaatar.

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