Cauliflower Salad with Preserved Lemon Dressing
1kg head cauliflower
2 tsp fennel seeds
½ tsp chilli flakes
¼ cup olive oil
500g halloumi, cut into 2cm slices ¼ cup currants
¼ cup capers
1 apple, sliced thinly
75g baby spinach leaves
⅓ cup natural almonds, toasted and
chopped PRESERVED LEMON DRESSING ¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp Greek-style yoghurt
1 small garlic clove, crushed
1 tbsp finely chopped preserved lemon 2 tsp Dijon mustard
2 tsp honey
To make the dressing, whisk all ingredients in a small jug. Season with salt and pepper.
Preheat a barbecue plate or chargrill to a medium heat. Slice cauliflower into 2cm slices. Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook cauliflower for 7 minutes, turning regularly, or until lightly charred. Transfer to a serving bowl.
Brush halloumi with remaining oil. Cook on hotplate for 2 to 3 minutes each side, until golden. Cover lightly with foil.
Add currants, capers, apple, spinach and almonds to cauliflower. Serve with halloumi. Spoon over the dressing.