Roasted cauliflower, haloumi and zucchini with tahini dressing

A delicious vegetarian side dish.

Slow-roasted cauliflower and gently seared vegetables, including zucchini and asparagus, shine in this vegetarian salad which can be served either as a light meal or side. Haloumi adds both a salt and protein hit, while fragrant spices cumin and sumac tie all of the flavours together.

For the dressing, simply toss the ingredients into a blender and blitz away. This is a winter comfort dish you don’t have to feel guilty about!

Roast cauliflower and winter vegetable salad
(Credit: Photography: Cath Muscat)


Tahini dressing



Preheat oven to 220 degrees C. Line an oven tray with baking paper. Spread cauliflower on tray. Combine oil and garlic. Drizzle cauliflower with 2 tablespoons of the oil mixture, then sprinkle with cumin seeds. Roast for 15-20 minutes or until golden. Set aside to cool slightly. 


Heat a char-grill plate or barbecue over a medium to medium-high heat. Coat zucchini with some of the remaining oil mixture and cook for 3-4 minutes each side or until tender. Put asparagus and haloumi in a bowl with remaining oil mixture and toss until coated. Cook for about 2 minutes, turning, or until lightly charred. Transfer from grill to a tray. 


Put cauliflower in a large bowl. Add zucchini, asparagus, haloumi and spinach. Toss to combine. Arrange on a platter or in a bowl. 


To make tahini dressing, process all ingredients in a blender or blend with a stick mixer in a large jug. Drizzle vegetables and haloumi with tahini dressing and sprinkle with sumac to serve. 

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