Made with cauliflower rice, quinoa, herbs and halloumi, this kick ass salad is so tasty, healthy without meaning to be and easy to make. The real cherry on top, is the muhammara, a Turkish pepper paste made with roasted red peppers and walnuts. It’s highly addictive and once you know how to rustle it up, you’ll be making it all the time.
- To make the Muhammara, chuck everything into a blender with a good pinch of salt and blend until smooth.
- Chuck the cauliflower into a food processor and blitz until fine.
- Heat a non-stick frying pan over a medium heat. Add the cauliflower and a tiny pinch of salt and stir-fry for 1 minute until a little golden. Add 2 tbsp of water and stir-fry for another minute to soften. Tip into a mixing bowl. Add the quinoa to the pan and repeat the process.
- Chuck the quinoa, herbs and lemon juice and half the olive oil into the mixing bowl with the cauliflower and toss together. Arrange onto two serving plates and scatter over the pomegranate seeds.
- Heat the remaining oil in a non-stick frying pan over a medium heat. Add the halloumi and cook for 1-2 minutes a side, until golden. Divide between the serving plates and serve immediately with the muhammara.
For the Muhammara
200g roasted peppers from a jar
1 clove garlic
1 tsp Aleppo pepper flakes or chilli flakes
200g cauliflower florets
250g pack cooked quinoa
A handful of finely chopped mint leaves
A handful of finely chopped dill
The juice of ½ a lemon
2 tbsp olive oil
20g pomegranate seeds
250g halloumi, sliced in ½ cm pieces