Mexican Charred Cauliflower, Haloumi & Avocado Salad
with Creamy Chipotle Dressing
- Milk
- Soy
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. This recipe is under 650kcal per serving.
Ingredients
1
Avocado
1 packet
Haloumi
(Contains: Milk)
1
Spring Onion
1 packet
Mild Chipotle Sauce
(Contains: Soy)
1
Cauliflower
1 sachet
Mexican Fiesta Spice Blend
1
Cucumber
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets.
• In a medium bowl, place haloumi and cover with water to soak.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.
• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion.
• Slice avocado in half, scoop out flesh and roughly chop.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a small bowl, combine mild chipotle sauce and mayonnaise.
• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.
• Divide avocado salad between bowls. Top with Mexican charred cauliflower and haloumi.
• Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!
