Serves: 4 | Time: 45 min
Preserved lemon pairs with roasted cauliflower and 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.
Ingredients:
Salad:
- 1 medium head of cauliflower (about 1½ 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
- 4 Tbsp olive oil, divided (2 for roasting cauliflower, 1 for chickpeas, 1 for frying Halloumi)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- salt and pepper to taste
- 1 small red onion, thinly sliced
- 3–4 oz (85–110 g) baby arugula
- 2 cups cherry tomatoes, halved lengthwise
- 2 Tbsp raisins
- 2 Tbsp fresh flat-leaf parsley, roughly chopped
Preserved Lemon Dressing:
- 2 Tbsp preserved lemon rind, finely minced (pulp discarded)
- ¼ cup (60 ml) extra virgin olive oil
- ¼ 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:
Roast the cauliflower. 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. Spread in a single layer on a baking sheet and roast for 20–25 minutes, turning once halfway through, until the edges are golden. Check with a toothpick — the cauliflower should be tender but still firm, as it will soften further once dressing is applied. Set aside to cool.
Cook the chickpeas and onion. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chickpeas and cook until they start to brown and crisp up, about 5 minutes. Add the red onion and cook until just starting to soften. Transfer to a plate to cool.
Make the dressing. Combine the preserved lemon rind, olive oil, lemon juice, honey, cumin, and garlic in a small bowl. Whisk well and taste for seasoning. The preserved lemon is already quite salty, so add salt sparingly. Set aside for the flavors to mingle.
Fry the Halloumi. Heat the remaining 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. Work in batches if needed. Transfer to paper towels.
Assemble the salad. Combine the cauliflower, chickpeas, red onion, cherry tomatoes, arugula, and Halloumi in a large bowl. Drizzle generously with the preserved lemon dressing and sprinkle with parsley. Adjust seasoning to taste. Let the salad rest for at least 15 minutes before serving so the dressing is absorbed.
Notes:
Preserved lemons: Available at specialty grocery stores and Middle Eastern markets. If you have time, they are easy to make at home.
Raisins: These add a subtle sweetness that balances the acidity of the dressing. Dried cranberries work as a substitute.
Halloumi: Pat the cubes dry before frying for better browning. Wet Halloumi steams rather than crisps.
