Harissa roasted squash and cauliflower salad
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.
Harissa roasted squash and cauliflower salad
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.
Cooking Instructions
- 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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