Roasted Cauliflower, Halloumi & Date Salad with Tahini Yoghurt

Sweet, salty, tangy and packed with texture, this salad is anything but ordinary. Roasted cauliflower is tossed with fragrant sumac and pomegranate molasses, then paired with crispy golden halloumi, sweet Medjool dates, fresh parsley and toasted pine nuts. Finished with a creamy tahini yoghurt dressing, it's hearty enough to enjoy as a light meal or makes a beautiful side alongside grilled lamb, chicken or fish.

Serves: 4–6 as a side

Ingredients

Salad

• 1 small cauliflower, cut into bite-sized florets

• 2 tbsp extra virgin olive oil

• 1 tbsp sumac

• 1 tbsp pomegranate molasses, plus extra for drizzling

• Salt flakes, to taste

• ½ block halloumi, cut into bite-sized cubes

• Olive oil, for frying

• 3 Medjool dates, diced

• 1 large handful Italian parsley, finely chopped

• ¼ cup toasted pine nuts

Tahini Yoghurt Dressing

• 3 tbsp Greek yoghurt

• 1 tbsp tahini

• Juice of ½ lemon

• 1 tsp sumac

• Salt flakes, to taste

To Finish

• Juice of ½ lemon

• Extra pomegranate molasses

• Extra salt flakes

Method

1. Preheat the oven to 180°C fan-forced and line a baking tray with baking paper.

2. In a large bowl, whisk together the extra virgin olive oil, sumac, pomegranate molasses and a generous pinch of salt. Add the cauliflower florets and toss until well coated. Spread onto the prepared tray and roast for 20–25 minutes, turning once, until tender and lightly caramelised.

3. Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat. Cook the halloumi for 2–3 minutes each side, until golden and crisp.

4. To make the dressing, stir together the Greek yoghurt, tahini, lemon juice, sumac and a pinch of salt until smooth and creamy.

5. Spread most of the dressing over the base of a serving platter, reserving a spoonful for the top. Arrange the roasted cauliflower and halloumi over the dressing, then scatter with the diced dates, parsley and toasted pine nuts.

6. Finish with dollops of the remaining dressing, a drizzle of extra pomegranate molasses, a squeeze of fresh lemon juice and a sprinkle of flaky salt.

Serve warm and enjoy.