Spiced Cauliflower Haloumi Salad
Directions
Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Pre-heat oven to 200°C (180°C fan-forced). Toss cauliflower in a large mixing bowl with cumin and oil. Season well and toss to coat. Spread onto an oven tray and bake approx. 25-30 minutes until cauliflower is cooked through. Set aside.
Combine currants and red onion with vinegar, toss and set aside until required.
In a mixing bowl, combine cooked Pulse Plus mix with herbs, almonds and currant mix. Season and toss well. Arrange on a serving platter.
Heat a little oil in a frying pan and sear haloumi pieces until golden. Approx, 3-4 minutes on a high heat.
Top salad with cauliflower, haloumi, additional herbs and nuts and accompany with lemon wedges.
- Pulse Plus mixture can be refrigerated overnight once cooked, ready to make up into the salad the next day.
- Haloumi can be replaced with feta if preferred.
- 1 cup brown rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 head cauliflower, cut into florets
- 2 tsp cumin seeds
- 2 tbs olive oil
- 1 tbs currants
- 1/2 red onion, finely sliced
- 1 tbs sherry vinegar
- 1/2 cup parsley leaves, chopped
- 1/2 cup mint leaves, chopped
- 1/3 cup slivered almonds, toasted
- 180g pack haloumi, cut into 1cm dice
- Lemon wedges and herbs, for serving
