Another U-Cook vegetarian option we loved two weeks ago. So delicious. And I reckon if you replace the Halloumi with Tofu, or something similar, you'll have a great vegan dish. Yummy. (Find the original recipe on Ucook.co.za)
What you need
600g Cauliflower Florets
240g Chickpeas
280g Baby Tomatoes
200g Cucumber
2 Baby onion
10g Fresh Parsley
15g Fresh Mint
3 Garlic Clove
5ml Smoked Paprika
2 Lemon 320g
Halloumi 60g
Baby Spinach
50ml Harissa Paste
25ml Honey
Drain chickpeas. Quarter the baby tomatoes. Finely dice
your cucumber. Finely dice your onions. Rinse your baby
spinach. Chop your parsley and mint.
Peel and grate garlic. Zest up lemons. Slice halloumi into roughly 1cm thick slices. Grate the cauliflower on
the largest side of your grater to get cauliflower rice.
Alternatively, you can simply chop it up for a more rustic
approach (cook a bit longer).
Add a drizzle of oil and knob of butter. to a large pan over medium heat. Add the paprika, onion, cauliflower, drained chickpeas, and a generous pinch of salt. Sauté until the cauliflower is cooked but still crunchy, about 5-7 minutes, shifting occasionally. Remove it from the pan when it is ready, and place it into a serving bowl. Wipe pan, if you think you need to. (Note - I think we left the chickpeas out of this, and included them in the salad below - was delicious that way too.)
In a bowl, add the baby spinach (roughy sliced or torn), tomato, cucumber, herbs, some seasoning, the lemon zest, and a drizzle of olive oil.
In a small bowl, combine the Sweet Harissa with some fresh lemon juice, 45ml of olive oil, and a generous pinch of salt. Mix to combine, adding more lemon juice if required.
Return your pan back over a medium heat with a drizzle of oil. Once the pan is hot, add the halloumi slices until evenly golden on both sides, about 1-2 minutes per side. Remove the halloumi and place on a paper towel to catch any excess oil.
Combine the tomato and cucumber salad with the cauli and chickpea salad. Drizzle over the harissa dressing. Mix to combine and season further to taste. Plate it up, top with the grilled halloumi, and get munching.
Add a drizzle of oil and knob of butter. to a large pan over medium heat. Add the paprika, onion, cauliflower, drained chickpeas, and a generous pinch of salt. Sauté until the cauliflower is cooked but still crunchy, about 5-7 minutes, shifting occasionally. Remove it from the pan when it is ready, and place it into a serving bowl. Wipe pan, if you think you need to. (Note - I think we left the chickpeas out of this, and included them in the salad below - was delicious that way too.)
In a bowl, add the baby spinach (roughy sliced or torn), tomato, cucumber, herbs, some seasoning, the lemon zest, and a drizzle of olive oil.
In a small bowl, combine the Sweet Harissa with some fresh lemon juice, 45ml of olive oil, and a generous pinch of salt. Mix to combine, adding more lemon juice if required.
Return your pan back over a medium heat with a drizzle of oil. Once the pan is hot, add the halloumi slices until evenly golden on both sides, about 1-2 minutes per side. Remove the halloumi and place on a paper towel to catch any excess oil.
Combine the tomato and cucumber salad with the cauli and chickpea salad. Drizzle over the harissa dressing. Mix to combine and season further to taste. Plate it up, top with the grilled halloumi, and get munching.
Last week's recipe - Goat's cheese and mushroom 'risotto'
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