Name: Spiced Cauliflower Haloumi Salad
Prep time: 20 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 1 cup brown rice; 1/2 cup McKenzie's Green Split Peas; 1/2 cup McKenzie's Australian Red Split Lentils; 1 head cauliflower, cut into florets; 2 tsp cumin seeds; 2 tbs olive oil; 1 tbs currants; 1/2 red onion, finely sliced; 1 tbs sherry vinegar; 1/2 cup parsley leaves, chopped; 1/2 cup mint leaves, chopped; 1/3 cup McKenzie's Slivered Almonds; 180g pack haloumi, cut into 1cm dice; Lemon wedges and herbs, for serving

Step 1

Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.

Step 2

Pre-heat oven to 200°C (180°C fan-forced). Toss cauliflower in a large mixing bowl with cumin and oil. Season well and toss to coat. Spread onto an oven tray and bake approx. 25-30 minutes until cauliflower is cooked through. Set aside.

Step 3

Combine currants and red onion with vinegar, toss and set aside until required. In a mixing bowl, combine cooked legumes with herbs, almonds and currant mix. Season and toss well. Arrange on a serving platter.

Step 4

Heat a little oil in a frying pan and sear haloumi pieces until golden. Approx, 3-4 minutes on a high heat. Top salad with cauliflower, haloumi, additional herbs and nuts and accompany with lemon wedges.

Spiced Cauliflower Haloumi Salad