Description
Get ready to indulge your senses with a dish that not only showcases vibrant flavors but also wraps you in a warm vegetarian embrace.
Ingredients
Scale
- 200g halloumi, sliced
- 1 medium cauliflower, broken into florets
- 1 clove garlic, minced
- 1 can (400g) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tsp curry powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Handful of chopped parsley or coriander
Instructions
- Begin by preparing the star of the show: the roasted cauliflower and chickpeas! In a large mixing bowl, combine the cauliflower florets and drained chickpeas. Drizzle in the olive oil and honey, followed by the curry powder, minced garlic, smoked paprika, and a sprinkle of salt and black pepper. Using a mixing spoon, toss everything together until the florets and chickpeas are evenly coated in the flavorful mix.
- Next, spread this colorful mixture out on a large baking tray in a single layer—this allows for even roasting. Pop the tray into your preheated oven and roast for 20–25 minutes. Keep an eye on it; you want the cauliflower to achieve a beautiful golden color and the chickpeas to be crunchy. Give it a gentle stir halfway through to ensure even roasting.
- While your veggies are busy roasting, it’s time to prepare the grilled halloumi. In a non-stick grill pan or frying pan over medium heat, add a splash of olive oil to prevent sticking. Once hot, carefully place the slices of halloumi in the pan. Grill them for about 2–3 minutes on each side, or until they turn golden brown and develop those gorgeous grill marks. Be attentive, as halloumi can cook quickly!
- Once cooked, remove it from the pan and set it aside. The contrast between the warm, crispy halloumi and the sweet-spiced roasted veggies will be utterly delightful.
- Now comes the moment of assembly! Bring out the baking tray and dish up a generous serving of the roasted cauliflower and chickpeas onto each plate. Top them with the golden grilled halloumi slices for that extra flavor. Finish off each plate with a sprinkle of freshly chopped parsley or coriander, adding not only a pop of color but also a touch of freshness. Enjoy your creation warm!
Notes
Ensure that chickpeas are patted dry before roasting to achieve maximum crispiness! Halloumi can also be baked instead of grilled; just place it in the oven for a few minutes until browned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 20 g