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Roasted cauliflower, haloumi and zucchini with tahini dressing

A delicious vegetarian light meal or side dish - by Kerrie Worner
  • 27 Mar 2020
Roasted cauliflower, haloumi and zucchini with tahini dressing
Cook: 20 Minutes - Serves 6
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Ingredients

½ head cauliflower (700g), trimmed, cut into florettes

⅓ cup olive oil

2 cloves garlic, crushed

2 tsp cumin seeds, crushed

3 white zucchini (400g), sliced thickly lengthways

1 bunch asparagus, trimmed, halved

250g haloumi, cut into 7mm slices

80g baby spinach leaves, rinsed

Sumac, to serve

Tahini dressing

2 tbsp tahini

2 tbsp lemon juice

2 tbsp water

½ tsp ground cumin

2 tsp honey

Method

  1. 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. 

  2. 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. 

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

  4. 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. 

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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