Roasted Cauliflower Bulgur Salad with Halloumi

Prep 25 min·Cook 25 min·Total 50 min·4 servings·VEGETARIAN·585 kcal

Cauliflower bulgur salad with pan-fried halloumi in a blue bowl, with roasted cauliflower florets and bulgur

Ingredients

For the salad

1 head of cauliflower (about 500 g (17.6 oz.))
1 bunch green asparagus (about 250 g (8.8 oz.))
3 Tbsp olive oil
1 tsp ground cumin
1 tsp paprika powder
1 tsp garlic powder
salt and pepper (to taste)
100 gr (3.5 oz.) bulgur
150 gr (5.3 oz.) mixed green salad leaves
1 yellow bell pepper (or red)
1 bunch parsley
1-2 spring onions
3-4 Tbsp sunflower seeds
200 gr (7.1 oz.) halloumi

For the dressing

2 Tbsp lemon juice
2 Tbsp Dijon mustard
2 Tbsp honey or maple syrup
3 Tbsp olive oil

Equipment: Baking tray, Baking paper, Large bowl, Frying pan

Instructions

Roast the vegetables

1.Preheat the oven to 200°C (392°F) top and bottom heat and line a baking tray with baking paper.
2.Wash the cauliflower, cut it into small florets and spread them on the baking tray.
3.Wash the green asparagus, trim off the woody ends, cut the spears into 5 cm (2 inch) pieces and add them to the tray.
4.In a small bowl, whisk 2 Tbsp olive oil with the cumin, paprika powder, garlic powder, salt and pepper.
5.Pour the spice mixture over the cauliflower and asparagus and toss well so every piece is coated.
6.Roast the vegetables in the preheated oven for 20 to 25 minutes, until golden and crisp at the edges.

Prepare the bulgur and the salad

1.Meanwhile cook the bulgur in salted water according to the packet instructions, drain it and let it cool.
2.Wash the mixed green salad leaves, spin them dry and put them into a large bowl.
3.Cut the bell pepper into small pieces and add them to the bowl.
4.Finely chop the parsley and the spring onions and add them as well.

Dressing and halloumi

1.For the dressing, whisk the lemon juice, Dijon mustard, honey or maple syrup and 3 Tbsp olive oil together in a small bowl until smooth and season with salt and pepper.
2.Cut the halloumi into strips and pat them dry, otherwise they will not brown properly.
3.Fry the strips in the remaining olive oil over medium-high heat for 2 to 3 minutes per side, until golden, without moving them in between.
4.Toast the sunflower seeds in a dry pan until golden and set them aside.

Assemble the salad

1.Add the cooled bulgur and the roasted vegetables to the salad leaves in the large bowl and toss everything loosely together.
2.Pour the dressing over the salad and toss it through once more.
3.Scatter over the toasted sunflower seeds and arrange the pan-fried halloumi on top.
4.Serve the salad warm straight away or enjoy it once it has cooled.

Notes

Outside asparagus season, simply leave out the green asparagus and use 250 g (8.8 oz.) green beans, broccolini or small broccoli florets instead. They go on the same tray as the cauliflower for the same roasting time and crisp up just as nicely. For a vegan version, use maple syrup instead of honey and swap the halloumi for pan-fried tofu or vegan grilling cheese. If you leave it out altogether, scatter over a few extra sunflower seeds. Bulgur, roasted vegetables and dressing keep separately for 2 to 3 days in the fridge. Add the leaves, the halloumi and the sunflower seeds just before eating. Pat the halloumi strips dry before frying and only turn them once a golden crust has formed by itself.

Nutrition per serving: 585 kcal · 23 g protein