Cauliflower, Fennel, and Halloumi Salad with Grilled Lemon
The flavors of this memorable salad marry perfectly–the anise flavor of fresh fennel dressed with an orange vinaigrette; earthy, roasted cauliflower, rich pistachios, smoky grilled lemon slices, and warm, crisp, salty Halloumi cheese.
Meal Type Appetizer, Salad, Side Dish
Good For Summer
- ½ cup (125mL) plus 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- Salt and freshly ground black pepper
- 1 head fennel, thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons Champagne vinegar
- 1 tablespoon honey
- 2 tablespoons orange juice (from about ¼ large orange)
- ¼ cup (30g) roughly chopped pistachios, lightly toasted
- 8 ounces (225g) halloumi cheese, sliced to about ½ inch thickness
- Several sprigs fresh mint
Step 2
Line a sheet pan with foil, and add the cauliflower. Drizzle 2 tablespoons olive oil over the cauliflower, and season with salt and pepper. Roast for 20-25 minutes, turning once, until nicely browned and soft.
Step 4
Prepare the vinaigrette. Whisk together the Champagne vinegar, honey, and orange juice. Drizzle the olive oil in while continuing to whisk, and season with salt and pepper.
Step 5
Brush the grill or pan lightly with oil. Grill the lemon slices until charred in spots, about 60 seconds per side. Grill the halloumi on each side until brown and crisp, about 3 minutes per side. Set the lemon and halloumi aside.
Step 6
Add the fennel to your serving platter, top with cauliflower, and spoon the dressing over. Top with the halloumi, and garnish with pistachio, grilled lemon, and fresh mint. Serve warm.