Roasted Fioretto and Haloumi Salad with Cranberry Vinaigrette
- 400 g Fioretto Cauli Blossom
- 8 Petite Tomatoes sliced into rounds
- 3 tbs olive oil
- 3 tsp za’atar spice
- 300 g haloumi cut into 1cm thick slices
- 80 g baby rocket
- 1/2 cups roasted hazelnuts chopped
- Salt and pepper to taste
CRANBERRY VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 2 tbs red wine vinegar
- 3 tsp wholegrain mustard
- 1/2 tsp caster sugar
- 1/4 cup cranberries chopped
- Sat and pepper to taste
- Preheat oven to 200C fan-forced. Arrange the Fioretto in a single layer in a roasting pan. Combine 2 tbs of oil and za’atar, spoon over the Fioretto and turn to coat. Roast for 15 minutes, until tender. Cool for 10 minutes.
- To make the cranberry vinaigrette, whisk the oil, vinegar, mustard, sugar, salt and pepper in a bowl. Stir in the cranberries and set aside.
- Drizzle the remaining oil over both sides of the haloumi. Heat a large non-stick frying pan over medium-high heat until hot. Cook the haloumi in batches for 2-3 minutes each side until golden and soft. Remove to a board and cut into pieces.
- Combine the Fioretto, haloumi, rocket, tomato and hazelnuts on a platter and toss gently to combine. Spoon over the vinaigrette and season with pepper. Serve.
- Serve this salad was a starter for 4 or a side for 6.
- Delicious served with barbecue lamb, chicken or seafood
