Harissa roasted squash and cauliflower salad

Name: Harissa roasted squash and cauliflower salad
Total time: 3000 s
Yield: 2-3 people (as a main)
Cuisine: British
Ingredients: 1 medium cauliflower - cut into florets; 1/2 butternut squash - cubed; 1 medium shallot roughly choppes; 1 tin chickpeas drained; 4 tbsp rose harissa; 4 tbsp Extra virgin olive oil; Handful fresh chopped mint leaves; 4 tbsp pomegranate seeds; 1 block halloumi cheese sliced (or 1/2 block feta - no need to cook); 1/4 cup extra virgin olive oil; 1 Tbsp tahini; 1 Tsp whole grain mustard; 1 Tbsp maple syrup; 2 Tbsp fresh lemon juice; Salt and Pepper; 1 splash cold water to loosen

Kate Carless @KateCarless

Bath, UK

My friend Rachel is a nutritionist and has just started sharing deliciously balanced and healthy recipes, packed full of yummy flavours and this one is no exception. Her original recipe uses feta cheese but my version used halloumi as I had some to use up. All credit to Rachel for this burst of colour on the plate.

Kate Carless @KateCarless

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Ingredients

50 minutes

2-3 people (as a main)

Salad
1medium cauliflower - cut into florets
1/2butternut squash - cubed
1medium shallot roughly choppes
1 tinchickpeas drained
4 tbsprose harissa
4 tbspExtra virgin olive oil
Handfulfresh chopped mint leaves
4 tbsppomegranate seeds
1 blockhalloumi cheese sliced (or 1/2 block feta - no need to cook)
Dressing
1/4 cupextra virgin olive oil
1 Tbsptahini
1 Tspwhole grain mustard
1 Tbspmaple syrup
2 Tbspfresh lemon juice
Salt and Pepper
1 splashcold water to loosen

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Steps

50 minutes

1

Preheat oven to 180 degrees see. Prep the veg. Place the cauliflower and squash on a large baking tray and coat in 2tbsp harissa and 2tbsp olive oil. Roast in the oven for 20 mins
2

Remove the tray from the oven. Add the shallots, chickpeas and mix in the remaining harissa and salt. Roast for another 20 minutes.
3

Prepare the salad dressing by mixing together. Taste and adjust as required.
4

Just before the remaining 20 minutes are up, slice and fry the halloumi on a griddle pan until beautifully brown.
5

Assemble the salad by mixing the roasted veg, mint, pomegranate seeds and halloumi. Drizzle with dressing and serve.

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Cooksnaps

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Kate Carless @KateCarless

on May 09, 2023 19:39

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.