Why do we love this warm winter salad?
* It lets our wonder ingredient, Pesto Princess Harissa Paste shine!
* The dressing is easy to make – simply shake up all the ingredients and voilà!
* Turmeric-roasted cauliflower and Puy lentils – loaded with fibre, protein, vitamins, minerals and antioxidants
* And of course that griddled, oozy, halloumi!
Give it a try and let us know how you get on.
Button up and take care
You will need
For the Harissa and honey dressing
15 ml fresh lemon juice
2 Tbsp olive oil
2 tsp honey
1 Tbsp Pesto Princess Harissa Paste
1 clove fresh garlic, finely minced
1 shallot, finely minced
For the salad
1 large cauliflower, cut into bite-sized florets
2 red onions, peeled and quartered
1 tsp turmeric
1 cup SAGRA uncooked Puy lentils
Small bunch of fresh mint
250 g halloumi, sliced
Flaked almonds, toasted (optional, but so delicious!)
For the pickled red onions
1 red onion, finely sliced
125 ml white wine vinegar
1½ tsp salt
1 tsp castor sugar
1. For the pickled red onions, combine the salt, sugar and vinegar and whisk until the salt has dissolved. Pour this liquid over the onions and cover until required. This should be made at least an hour in advance but can be made up to three days ahead and kept in the fridge.
2. Pre-heat the oven to 200°C.
3. Mix all of your dressing ingredients together.
4. Place the cauliflower florets and red onion on a roasting tray, drizzle with a little olive oil, sprinkle with turmeric and season with a pinch of salt. Roast in the oven for 20-25 minutes until golden brown.
5. While the cauliflower is roasting, cook the Puy lentils according to package instructions, strain and set aside.
6. Place the lentils onto a large serving dish. Add the cooked cauliflower and the mint and mix well.
7. Heat a large, non-stick pan and grill the halloumi for 1-2 minutes each side, until crispy.
8. Place the grilled halloumi, toasted almonds and pickled red onion on top of the lentil and cauliflower salad. Drizzle over your dressing and enjoy.
Feeds 4 people.
Food styling and photography by Michelle Parkin.
Michael Olivier’s Choice
Riebeek Cellars Pinotage Rosé 2018
Riebeek Cellars, in the enchanting little Swartland town of Riebeek Casteel, has for a number of years been producing some excellent wines, yet it flies below the radar. The Riebeek Cellars Pinotage Rosé 2018, may be a bit young, but it is so accessible already. The wine was recently crowned as one of the Pinotage Rosé winners at the Pinotage Association’s first competition specifically for Rosé wines made using South Africa’s most successful ‘indigenous’ variety. Do look out for the Sauvignon and the Chenin Blanc.
Looks like Bottled under screw cap in a Bordeaux bottle. Elegant label for a range of the wines. In the glass, a cherry blossom pink and gem bright.
Smells like Fresh sliced strawberries and chunky watermelon.
It tastes like Love the dryness. There is a generosity of sappy fruit, red berries and cherries. Crisp and fresh and fun from entry right through to the aftertaste which is very satisfying and thirst-quenching. Good as a glass on its own and delicious with this salad.