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Roasted Cruciferous Halloumi Salad with Tahini Sumac Dressing
Description
Salad
- 1 small cauliflower, chopped
- 1 small romanesco, chopped
- 5-6 broccolini, chopped
- 1/4 cup olive oil
- 1/2 cup arugula
- large handful parsley and mint
- 2-3 slices of halloumi cut into squares and fried in a pan last minute before serving
- 1/4 cup dates, finely chopped
- 2 tablespoons roasted pistachios, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons za’atar spice
- 2 tablespoons red wine vinegar
- 1/4 lemon, juiced
- 1 small garlic clove. pressed/minced
- 1 tablespoon honey
- 1 teaspoon sumac
- 1/4 teaspoon each salt and pepper
- 3 tablespoon tahini
Ingredients
- Preheat the oven to 400 F.
- On a large baking tray spread out the chopped cauliflower, romanesco, and broccolini. Toss it all in olive oil and za’atar spice. Bake in the oven for about 20 minutes, tossing halfway through, until golden brown.
- While the vegetables are roasting combine all the dressing ingredients together in a jar and shake until combined.
- In a large bowl combine the roasted vegetables, the rest of the salad ingredients and pour until desired dressed amount.
