Time: 45 minutes | Yield: 4
Preserved lemon is the quiet secret behind the bold flavors of North African cooking. Here, it pairs with roasted cauliflower and hearty chickpeas to make a salad that is genuinely filling. Golden pan-fried Halloumi, adds a satisfying bite with a preserved lemon dressing tying everything together. All the ingredients for a great no sweat summer meal .
Ingredients:
Salad:
- 1 medium head of cauliflower (about 1.5 lb / 680 g), cut into small florets
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 8 oz (225 g) Halloumi, cut into 1 inch cubes
- 2 Tbsp olive oil, for roasting cauliflower
- 1 Tbsp olive oil, for cooking the chickpeas
- 1 Tbsp olive oil, for frying Halloumi
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- salt and pepper to taste
- 1 small sized red onion, thinly sliced
- 3–4 oz (85–110 g) baby arugula
- 2 cups cherry tomatoes, sliced lenghtwise
- 2 Tbsp raisins
- 2 Tbsp roughly chopped fresh flat-leaf parsley
Preserved Lemon Dressing
- 2 Tbsp preserved lemon rind, finely minced (pulp discarded)
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice or to taste
- 1 tsp honey or maple syrup to taste
- 1 tsp ground cumin
- 2 garlic cloves, minced
- salt and pepper to taste
Preparation:
Preheat the oven to 425°F (220°C).
Toss the cauliflower florets with 2 tablespoons of olive oil, the cumin, coriander, smoked paprika, salt, and pepper in a bowl. Spread cauliflower in a single layer on a baking sheet. Roast for 20–25 minutes, turning once halfway through, until the edges are golden brown. Pierce cauliflower with a toothpick to make sure that it is soft, but still firm as it is will continue to soften later on with the addition of the dressing. Set aside to cool on a plate.
In the meantime heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the chickpeas and cook them until they start to brown and get crispy, about 5 minutes. Add the red onion slices and cook them until they just start to limp. Set chickpeas and red onion slices on a plate to cool.
Combine the minced preserved lemon rind, olive oil, fresh lemon juice, honey, cumin, and garlic in a small bowl. Whisk well and taste for seasoning. The preserved lemon is already salty, so add salt sparingly. Set aside for the flavors to mingle.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry the Halloumi for 2–3 minutes per side until deep golden and slightly crisp on the outside. Work in batches if needed. Remove from the pan and set aside on paper towels.
Mix cauliflower, chickpeas, red onion slices, cherry tomatoes, arugula and Halloumi in a bowl. Drizzle generously with the preserved lemon dressing. Sprinkle with parsley. Adjust the taste to your liking. Let it sit at least for 15 minutes to absorb the dressing.
Notes: Preserved lemons are available at specialty grocery stores and Middle Eastern markets or if you have time, do it yourself.
