Crispy spiced roasted cauliflower is paired with nutty black rice, fresh herbs, crunchy celery and roasted almonds and gooey, salty halloumi cheese, finished off with a drizzle of creamy tahini. With a delicious blend of flavors and textures, this salad is sure to satisfy!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cook the black rice. (Allow to cool and then store in an airtight container in the fridge)
- ¾ cup black rice
- 1-2 Tbsp olive oil
- 1 lemon (juice and zest
- Salt and pepper
- Rinse the black rice and cook according to the packet instructions.
- Add the cooked and cooled rice to container, then drizzle over olive oil, lemon zest and juice, salt and pepper; toss well.
Cut 1 cauliflower into florets. (Store in an airtight container in the fridge)
Finely dice 2 sticks of celery. (Store in an airtight container in the fridge)
Roast ⅓ cup of almonds. (Store in an airtight container in the pantry)
Tips
Tips
- Black rice is similar to brown rice in taste and texture (nutty and slightly chewing) and makes a great grain to add to salads. White rice on the other hand, is light and fluffy which is ideal to soak up yummy sauces.
- We like to bring the halloumi to room temperature before cooking as it stops it from going rubbery.
Shortcuts
Vegetables
- Swap celery for shaved fennel.
- Swap dill and parsley for mint and/or coriander.
Protein
- To make this meal vegan swap halloumi for chickpeas – add 1 tin (drained and rinsed) or add our crispy chickpeas for extra crunch.
- Swap halloumi for lamb rack, chops or grilled chicken or you could serve alongside with the halloumi.
Other
- Swap almonds for pistachios or walnuts.
- Swap black rice for quinoa.
Ingredients
- ¾ cup black rice
- 1 cauliflower (cut into small florets)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 celery sticks (finely sliced leaves included)
- 1 shallot or ½ a red onion (finely diced)
- ¼ cup dried dates (finely sliced)
- ⅓ cup almonds (roasted and roughly chopped)
- ¼ cup dill (roughly chopped)
- ¼ cup parsley (roughly chopped)
- 1 lemon (zest and juice)
- 2 Tbsp tahini
- Olive oil
- Salt and pepper
- 190g Haloumi
- Olive oil / butter
- Salt and pepper
Method
- Preheat the oven to 200 degrees.
- While the oven is heating, rinse the black rice and cook according to the packet instructions.
- On a large tray add the cauliflower, drizzle generously with olive oil and season with turmeric, cumin, coriander, salt and pepper; toss well. Roast for 25-30 minutes or until cooked through and crispy.
- In a large mixing or salad bowl, add the cooked rice, 1-2 Tbsp of olive oil, lemon zest and juice, salt and pepper; toss well.
- Add the celery, shallot, dates, almonds, herbs and the roasted cauliflower.
- To cook the halloumi, add a little olive oil or butter to a large pan. Once hot and bubbling, add the halloumi and cook for a couple of minutes on each side until golden brown.
- Serve the salad topped with the halloumi and a drizzle of tahini.
Variations
Vegetables
- Swap celery for shaved fennel.
- Swap dill and parsley for mint and/or coriander.
Protein
- To make this meal vegan swap halloumi for chickpeas – add 1 tin (drained and rinsed) or add our crispy chickpeas for extra crunch.
- Swap halloumi for lamb rack, chops or grilled chicken or you could serve alongside with the halloumi.
Other
- Swap almonds for pistachios or walnuts.
- Swap black rice for quinoa.
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