Slow-roasted cauliflower and gently seared vegetables, including zucchini and asparagus, shine in this vegetarian salad which can be served either as a light meal or side. Haloumi adds both a salt and protein hit, while fragrant spices cumin and sumac tie all of the flavours together.
For the dressing, simply toss the ingredients into a blender and blitz away. This is a winter comfort dish you don’t have to feel guilty about!
Ingredients
Method
1.
Preheat oven to 220 degrees C. Line an oven tray with baking paper. Spread cauliflower on tray. Combine oil and garlic. Drizzle cauliflower with 2 tablespoons of the oil mixture, then sprinkle with cumin seeds. Roast for 15-20 minutes or until golden. Set aside to cool slightly.
2.
Heat a char-grill plate or barbecue over a medium to medium-high heat. Coat zucchini with some of the remaining oil mixture and cook for 3-4 minutes each side or until tender. Put asparagus and haloumi in a bowl with remaining oil mixture and toss until coated. Cook for about 2 minutes, turning, or until lightly charred. Transfer from grill to a tray.
3.
Put cauliflower in a large bowl. Add zucchini, asparagus, haloumi and spinach. Toss to combine. Arrange on a platter or in a bowl.
4.
To make tahini dressing, process all ingredients in a blender or blend with a stick mixer in a large jug. Drizzle vegetables and haloumi with tahini dressing and sprinkle with sumac to serve.
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