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Charred Cauliflower Salad with Preserved Lemon Dressing

This versatile vegetarian dish is packed full of flavour and nourishing ingredients.

Charred Cauliflower Salad with Preserved Lemon Dressing

Serves 4

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

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.

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