Grilled halloumi and cauliflower salad
Dean Edwards is in the kitchen to whip up a bank holiday treat for Gaby.
Serves 4
Ingredients:
1 small head cauliflower2 baby romanesco cauliflowers, or use more white cauliflower1 clove garlic, crushed1 tbsp olive oil2 x 250g packs of halloumi cheese1 tbsp olive oilPestoSmall handful fresh basilHandful rocket½ clove garlic50g walnuts, toastedLemon juice to taste50ml extra virgin olive oilSalt and pepper, to season2 x 400g tins chickpeas, drained150g sun blushed tomatoes½ red onion, finely sliced
Method:
Cut the cauliflower into florets then place into a bowl along with the garlic and oil then season with salt and pepper. Place onto a baking tray then cook in a pre heated oven set at 180c / gas mark 4 for 25 minutes.
Cut each block of halloumi into 4 pieces lengthways or into slices whichever you prefer, drizzle with oil then cook on a preheated griddle pan or barbecue for 1-2 minutes per side.
Place the basil and rocket into a mini blender along with the toasted walnuts, garlic, and lemon juice and oil then blend until you have a loose consistency. Season to taste with salt and pepper.
Place the chickpeas into a pan to warm through over a medium heat then dress with the pesto, plate up along with the roasted cauliflower, add the sun blush tomatoes and sliced red onion, top with the charred halloumi then enjoy.