Croutons just got a SERIOUS UPGRADE! We’ve been making these halloumi croutons on repeat and we can’t wait for you to try them! A rich, creamy addition to this simple Kale and Roasted Cauliflower salad drizzled with Lucy’s Original or Light French Dressing.
INGREDIENTS
1 Cauliflower, trimmed and cut into florets
1 tbsp
A ruby red slaw to complete your festive feast! Sweet, spicy and crunchy thanks to sticky medjool dates and pomegranate seeds, fresh red chilli and toasted walnuts. Drizzled with Lucy’s Original French Dressing and finished with a sprinkle of parsley, it’s also a great addition to your leftover Christmas sandwich.
INGREDIENTS
½ small Red Cabbage, finely sliced
3 medium Beetroots, peeled and julienned
3 medium Carrots, peeled and julienned
½ Red Onion, finely sliced
1 Red Chilli, finely sliced
50g Walnuts, toasted and roughly chopped
6 Medjool Dates, pitted and sliced
Large handful Pomegranate Seeds
Large handful flat leaf Parsley, roughly chopped
Lucy’s Original French Dressing
METHOD
- Place all the vegetables in a large bowl and mix together with a generous amount of Lucy's Original French Dressing. Season generously with salt and pepper. Gently stir through the dates, pomegranate seeds and parsley. Transfer to a large shallow serving plate.
250g Halloumi, sliced
4 sprigs Oregano
40g slivered Almonds, toasted
250g Kale, stems removed and leaves torn into small pieces
Lucy’s Original French Dressing or Light
25g Raisins
1 tsp Lemon zest
METHOD
1. Preheat the oven to 220c / 200c fan.
2. Place the cauliflower florets in a large bowl with two tablespoons of oil and toss to coat. Season generously with salt and pepper. Place on a large baking tray lined with greaseproof paper. Roast for 20 minutes.
3. Place the halloumi and oregano into the bowl with the remaining olive oil . Toss to coat and arrange over the cauliflower. Roast for a further 20 minutes or until the halloumi and cauliflower are golden.
4. Meanwhile place the kale in a large bowl with the raisins and lemon zest . pour over a generous amount of dressing and using your hands rub the dressing into the kale for about 5 minutes or until the kale has softened.
5. Place the kale onto a large serving plate, top with the warm cauliflower and haloumi and sprinkle over the almonds.