Charred Cauliflower Salad with Preserved Lemon Dressing Recipe

By MiNDFOOD

Charred Cauliflower Salad with Preserved Lemon Dressing

Charred Cauliflower Salad with Preserved Lemon Dressing Recipe. This versatile vegetarian dish is packed full of flavour and nourishing ingredients.

Charred Cauliflower Salad with Preserved Lemon Dressing Recipe

Serves 4

Ingredients:

1kg head cauliflower

2 tsp fennel seeds

½ tsp chilli flakes

¼ cup olive oil

500g haloumi, cut into 2cm slices

¼ cup currants

½ cup caper berries, or ¼ 
cup capers

1 apple, sliced thinly

75g baby spinach leaves

⅓ cup natural almonds, toasted and chopped

Preserved Lemon Dressing

¼ cup extra virgin olive oil

¼ cup apple cider vinegar

1 tbsp Greek-style yoghurt

1 small clove garlic, crushed

1 tbsp finely chopped preserved lemon

2 tsp Dijon mustard

2 tsp honey

Method:

To make Preserved Lemon Dressing, whisk ingredients in a small jug. Season with salt and pepper.

Preheat a barbecue plate or chargrill to a medium heat. Slice cauliflower into 2cm slices. Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook cauliflower for 7 minutes, turning regularly, or until lightly charred. Transfer to a serving bowl.

Brush haloumi with remaining oil. Cook on hotplate for 2 to 3 minutes each side, until golden. Cover lightly with foil.

Add currants, capers, apple, spinach and almonds to cauliflower. Serve with haloumi. Spoon over dressing.

 

Looking for another delicious sharing plate? Try our Winter Vegetable & Sourdough Nut Crumble Recipe.

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