OH! Magazine - Australian Version March 2016 | Page 22

( OH YUM )

MICHAEL MOORE’S
ROASTED CAULIFLOWER AND
HALOUMI SALAD WITH SUMAC
Michael Moore shares a delectable salad that will have your
guests lining up for seconds!
Serves: 4
What you’ll need:
½ large cauliflower
1 cup green beans
1 small can chickpeas/
garbanzo beans
1 knob butter
2 tablespoons olive oil
120g haloumi cheese
1 tablespoon sumac spice
2 tablespoons sultanas
2 tablespoons pine nuts,
lightly toasted
Sea salt and pepper

How to make it:
1. Preheat oven to 200°C. Cut the cauliflower into small
florets and place onto a baking dish. Trim the green
beans and mix with the cauliflower, add the chickpeas.
2. In a small saucepan, warm the butter and olive oil
together over a low heat, drizzle over cauliflower
mixture and mix through. Place in a hot oven for 25
minutes.
3. Slice the haloumi into pieces and place onto a separate
baking tray, spray with a little oil and bake in the oven
until brown and caramelised. Remove the cauliflower,
bean and chickpeas from the oven and dust generously
with the sumac.
4. Stir through the sultanas and pine nuts then season
with salt and pepper.
5. Place the cheese on the plate and spoon warm salad on
the top. Squeeze some lemon juice over the salad and
serve.
Serving tip: This salad is ideal served alongside chicken
breast or salmon.

This recipe is sourced from
Blood Sugar Food to Share, by Michael Moore
($19.99, newholland.com.au)

22

MARCH 2016 ( OH! MAGAZINE )