GREEK CAULIFLOWER RICE WITH FENNEL SALAD
Serves 4-6
1 small bulb fennel, ends trimmed 1 bunch mint
1 bunch dill
1 small cauliflower, trimmed,
broken into large pieces
¼ cup vegetable oil
180g block haloumi, cut into
1cm cubes 1 small onion, finely chopped 2 cloves garlic, crushed
120g baby spinach leaves
½ cup slivered almonds, toasted 1 tsp finely grated lemon zest 150g Greek feta, crumbled Lemon wedges, to serve
1. Cut fennel in half lengthways. Use a vegetable peeler to shave into thin slices. Place in a bowl of iced water. Pick ¼ cup mint tips and ¼ cup dill tips and place in bowl with fennel. Set aside. Thinly slice some of the remaining mint leaves and dill to fill ⅓ cup.
Set these aside.
2. Process cauliflower, in two batches, in a food processor until
finely chopped. Be careful not to over-process so it becomes too finely ground and wet. Remove. You will need about 650g of cauliflower rice.
3. Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Add haloumi cubes. Cook, stirring, for about
3-5 minutes, or until golden all over. Remove haloumi and set aside, leaving residual oil in pan.
4. Add onion and garlic to same hot pan. Cook, stirring, for about 3 minutes, or until soft. Add half the cauliflower. Cook, stirring, for about 4-5 minutes, or until light golden and tender. Transfer to a large bowl.
5. Add rest of oil to same hot pan. Add remaining cauliflower. Cook, stirring, for 4 minutes, then add spinach leaves. Cook, stirring, until tender and spinach has wilted. Transfer to same bowl. Add almonds, haloumi and zest. Stir until combined. Season to taste.
6. Stir in reserved sliced herbs and the feta and spoon into serving bowl. Garnish with some of the drained fennel salad. Serve with lemon wedges and remaining fennel salad on the side.