Raw Cauliflower & Lemon Tabouli With Grilled Haloumi

Cooking halloumi unleashes its salty, cheesy deliciousness – and it’s also high in calcium, which is good for your bones. Meanwhile, the versatile cauliflower makes a great stand-in for bulgur wheat.
Serves 4
Total Time
30 Minutes
1 x 600g cauliflower, trimmed and broken into chunks
250g of cherry tomatoes, halved
½ small red onion, finely diced
4 large handfuls of flat-leaf parsley, chopped
2 large handfuls of mint leaves, chopped
100ml of extra-virgin olive oil
2 unwaxed lemons, zest finely grated and juiced
1 clove of garlic, crushed
Himalayan salt and freshly ground black pepper, to taste
180g of halloumi
Step 1

Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.

Step 2

Combine the cauliflower, tomatoes, onion, parsley and mint in a large bowl and toss together.

Step 3

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.

Step 4

Pour the dressing over the cauliflower mixture and toss to coat. Set aside for 10 minutes, and allow the liquid and flavours to absorb.

Step 5

Meanwhile heat a large frying pan over medium heat. Slice the halloumi into eight slices. Grill for 1–2 minutes on each side, until browned.

Step 6

Serve the halloumi warm with the cauliflower tabouli.

Extracted from The Beauty Chef by Carla Oates (Hardie Grant, £25).

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