Roasted Fioretto and Haloumi Salad with Cranberry Vinaigrette

 

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
  1. 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.
  2. To make the cranberry vinaigrette, whisk the oil, vinegar, mustard, sugar, salt and pepper in a bowl. Stir in the cranberries and set aside.
  3. 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.
  4. 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

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