Halloumi skewers and cauliflower tabbouleh with pistachios

30 MINUTES | SERVES 4 | EASY | V

halloumi 1 block (about 220g) olive oil for frying Little Gem or green salad leaves 200g CAULIFLOWER TABBOULEH

cauliflower 600g

lemon Ω, juiced

mild olive oil 4 tbsp

tomatoes 2, deseeded and finely chopped basil or mint a large bunch, leaves chopped flat-leaf parsley a bunch, roughly chopped pistachios 75g, roughly chopped

spring onions 2, thinly sliced TOMATO SAUCE

tomatoes 2, halved

olive oil 2 tbsp crème fraîche or natural yogurt 200g sambal oelek or sriracha Ω tsp

(see cook’s notes)

ground cumin 1 tsp

• Cut the cauliflower into chunks and pulse the florets and stalk in a food processor (or grate coarsely using a grater) until the size of grains of rice. Mix the lemon juice and olive oil, pour over the cauliflower, season and toss.

• For the sauce, fry the tomatoes in the oil over a high heat in a frying pan, cut-side down, until they have softened and are a little charred. Leave to cool a little and then roughly chop. Mix with the crème fraîche, sambal oelek, cumin and some seasoning.

• For the tabbouleh, mix the tomatoes, herbs, pistachios, spring onions and cauliflower grains.

• Cut the halloumi into batons and put them on skewers small enough to fit in a frying pan (alternatively, fry the cheese separately first, then put on the skewers). Heat a little oil in a frying pan and fry for about 5 minutes, turning, until golden on all sides.

• Put the salad leaves on a plate and add the tabbouleh and halloumi skewers on top. Serve with the tomato sauce.

PER SERVING 715 KCALS | FAT 60.2G SATURATES 26.4G | CARBS 16.2G | SUGARS 10.9G FIBRE 6.9G | PROTEIN 23.8G | SALT 1.8G

COOK’S NOTES

Sambal oelek is an Indonesian spice paste that is available from Waitrose and Asian supermarkets.