A combination that’s unbeatable! This hearty grain salad boasts the perfect balance of textures and flavours, sure to win over even the biggest salad skeptics. We’ve served ours up in the limited edition assortment salad bowl by Modeletto.
This Week
2 Dec - 8 Dec
Spiced Roasted Cauliflower and Black Rice Salad with Tahini Yoghurt and Halloumi
- Under 1 hour
- 4
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Meal Prep Guide
Cut one head of cauliflower into bite-sized florets (store in an airtight container in the fridge).
Roast ⅓ cup pistachios (allow to cool and store in an airtight container in the pantry).
Prepare the yoghurt tahini sauce (store in an airtight container in the fridge).
Ingredients
- ¼ cup greek yoghurt
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Method
- Add the yoghurt, tahini, lemon juice, salt and pepper into a small bowl, mix well until the sauce is a smooth and creamy consistency.
Tips
- Black rice is a great grain to use in salads, it has a chewy, nutty texture and can hold up against the other components in the salad. It is sometimes called forbidden rice and can be found at refillery stores. However, if you can’t get your hands on any you can swap it for brown rice or quinoa.
- Make sure to give the cauliflower and onion enough space on their tray (ie give each floret a little breathing space from their neighbour) this allows the vegetables to get golden and charred in places and avoids them ‘steaming.’
Shortcuts
Vegetables
- This salad works well with roasted pumpkin, carrots, sweet potato or a medley of roasted vegetables instead of cauliflower.
- Swap out the roasted onion for pickled onions.
Protein
- Top with some crumbled feta or goat cheese instead of halloumi.
- For some extra protein serve alongside some smoked salmon or grilled chicken.
Other
- Swap out the dates for currants.
- Swap out the pistachios for roasted almonds.
Ingredients
- ¾ cup black rice
- 1 head of cauliflower (cut into bite-sized florets)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 brown onion (finely sliced and layers separated)
- ¼ cup dried dates (finely chopped)
- ⅓ cup shelled pistachios (roasted and roughly chopped)
- ½ cup fresh coriander (roughly chopped)
- ½ lemon (juice)
- Olive oil
- Salt and pepper
Tahini Yogurt Sauce
- ¼ cup greek yoghurt
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Halloumi
- 190g halloumi (sliced)
- Olive oil/butter
Method
- Preheat the oven to 200 degrees fan bake.
- Cook the rice as per packet instructions. Once the rice has cooked, spread out over a plate and drizzle over the olive oil, lemon juice and season with salt.
- Add cauliflower to a large roasting tray, season with spices (coriander, cumin and turmeric), salt and pepper; drizzle with olive oil. Once the oven has reached temperature, pop into the oven and roast for 25-30 minutes or until tender and crispy.
- On a separate roasting tray, add onion slices, season with salt and pepper and drizzle with olive oil; toss well coating each onion slice in oil. Roast for 15 minutes or until cooked and crispy.
- Add the yoghurt, tahini, lemon juice, salt and pepper into a small bowl, mix well until the sauce is a smooth and creamy consistency.
- To cook the halloumi, heat a little butter or olive oil in a fry pan over medium heat add the halloumi and cook for 1-2 minutes on either side until golden brown.
- When everything is ready, grab a large bowl or platter. Layer ½ of the rice, cauliflower, onion, pistachios, dates and herbs, repeat a couple of times until you’ve used everything up. Arrange the halloumi on top then dollop over the yoghurt tahini sauce.
Variations
Vegetables
- This salad works well with roasted pumpkin, carrots, sweet potato or a medley of roasted vegetables instead of cauliflower.
- Swap out the roasted onion for pickled onions.
Protein
- Top with some crumbled feta or goat cheese instead of halloumi.
- For some extra protein serve alongside some smoked salmon or grilled chicken.
Other
- Swap out the dates for currants.
- Swap out the pistachios for roasted almonds.
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