By Carla Oates
Haloumi is a brined cheese made from a mix of goat’s and sheep’s milk and cooking it unleashes its salty, cheesy deliciousness. It’s high in calcium, which is good for your bones. The versatile cauliflower is a great stand-in for bulgur in recipes – in fact, I think it’s superior.
- 1 (600g) cauliflower, trimmed and broken into chunks
- 250g cherry tomatoes, halved
- ½ small red onion, finely diced
- 4 large handfuls of flat-leaf parsley, chopped
- 2 large handfuls mint leaves, chopped
- 100ml extra-virgin olive oil
- 2 unwaxed lemons, zest finely grated and juiced
- 1 clove garlic, crushed
- Himalayan salt and freshly ground black pepper, to taste
- 180g packet haloumi (sheep and cow milk blend)
- Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.
- Combine the cauliflower, tomatoes, onion, parsley and mint in a large bowl and toss together.
- Place the oil, lemon zest and juice and garlic in a glass jar and fit with a lid. Shake to combine.
- Season with salt and pepper.
- Pour the dressing over the cauliflower mixture and toss to coat. Set aside for 10 minutes, to allow the liquid and flavours to absorb.
- Meanwhile, heat a large frying pan over medium heat. Slice the haloumi into eight slices.
- Grill for 1-2 minutes on each side, until browned.
- Serve the haloumi warm with the cauliflower tabouli.
Note: Cauliflower tabouli can be stored in an airtight container in the refrigerator for up to 3 days.