Cauliflower & Halloumi Salad, Harissa Yoghurt, with Carrot & Ginger Chutney

Good Morning,

Last night we fancied a treat, and that usually means getting a take out or eating an indulgent meal, but I decided to make this lovely meal instead, and it absolutely was a treat, and super fast to make! I love the combo of the chutney with the saltiness of the halloumi, and the crunch of the cauliflower. It’s a bit of a ash of flavours, but I loved it!

I didn’t serve any of the halloumi to my son, as it’s too salty for him, but he had some of the rest (minus the sunflower seeds on the chutney).

I hope you have an epic Sunday.

Love, Natalie x


For the main:
1 whole Cauliflower, sliced into thin steaks
2 Cloves of Garlic, minced
Pinch of chilli flakes (optional)
Salt & Pepper (salt optional)
Splash of Water
2 Handfuls of Spinach
1 block of Halloumi, cut into 8-12 pieces
1 tbsp Olive Oil
2 tsp Zaatar

For the Chutney:
2 Carrots, grated
2 tbsp Coconut shavings (or desiccated coconut)
1 Lime, juiced
1 tbsp Fresh Ginger, grated
Sprinkle of Pumpkin Seeds

To Serve:
Wholemeal Pitta Bread, toasted
100g Greek Yoghurt
1 tsp Rose Harissa
1/2 tsp Sumac


  1. Start with the Chutney by placing all the ingredients together in a bowl, and giving a mix, then sprinkling the pumpkin seeds on top.
  2. To make the main, heat a wok or frying pan on a medium heat, add a little olive oil and throw in the cauliflower. Cook for around 5 minutes, until the edges start to get a little brown. Add in the garlic, chilli flakes, salt & pepper, then cook for another couple of minutes. Add in the water and cover for 5 minutes until the water has evaporated, the cauliflower has softened, but maintains a little crunch. Throw in the spinach and cook for a minute or 2 until it has wilted, then plate.
  3. Meanwhile, using another frying pan or wok, heat a little olive oil. To make the halloumi, pat them down with a kitchen towel to get rid of excessive moisture, then drizzle with the olive oil on both sides, then sprinkle the zataar on both sides. Put them in the pan on a medium heat and cook for a few minutes on each side until they are golden. Serve on top of the cauliflower.
  4. Make the yoghurt by adding it to a bowl with the harissa and stirring through before topping with the sumac. Toast the pitta, and serve all together.

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