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Cauliflower with halloumi, orange & harissa
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150ml very low salt vegetable stock
75g 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. Bring the stock and bulgur wheat to the boil in a small pan, 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 in a roasting tin and drizzle with half the oil. Season then grill for 10 minutes, adding the reserved leaves and tossing together 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 wheat, parsley and orange segments, then spoon the dressing over and serve warm.
Typical values per serving:
306mg vitamin C. 2 of your 5 a day.
This recipe was first published in October 2018.