![Cauliflower, Kohlrabi & Halloumi Salad [vegetarian] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/07/Cauliflower-Kohlrabi-Halloumi-Salad-vegetarian-gluten-free-by-The-Flexitarian-v800-300x300.jpg)
Cauliflower, Kohlrabi & Halloumi Salad [vegetarian] [gluten free]
Fresh and crunchy, this salad is packed with flavours. Serves 2 as a main or 4 as an appetiser.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 275 g cauliflower florets
- 175 g kohlrabi
- 225 g cherry tomatoes
- 250 g halloumi
- 15 g fresh mint
- 15 g fresh coriander
- 1 tsp ground coriander
- 1 garlic clove crushed
- juice of 1 lemon
- 6 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/4 tsp salt
Instructions
- Preheat the oven at 200C/400F/Gas 6.
- Cut the cauliflower into small to medium chunks. Toss in 3 Tbsp of olive oil mixed with 1 tsp of ground coriander. Bake in the oven for 20 mins.
- Cut the halloumi into slices. Place on the baking tray. When the cauliflower has been cooking for 20 mins, lower it in the oven. Put the grill on and place halloumi slices under the grill for 5 mins or so until golden and crispy.
- In the meantime cut the kohlrabi into thin sticks. Halve cherry tomatoes.
- Place the vegetables in a salad bowl. Top with chopped mint and chopped coriander.
- Make the dressing by mixing together crushed garlic, lemon juice, olive oil, salt and maple syrup.
- Add the roasted cauliflower and grilled halloumi to the salad bowl. Toss well in the dressing. Serve straight away.
Nutrition
Serving: 200gCalories: 888kcalCarbohydrates: 27gProtein: 33gFat: 74gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 1874mgPotassium: 1087mgFiber: 8gSugar: 14gVitamin A: 1406IUVitamin C: 151mgCalcium: 1358mgIron: 3mg