Pickled Cauliflower Salad with Halloumi
Arizona summers are HOT! Which means we eat a lot of salads. It's nice to change up the normal salad fixings with this Pickled Cauliflower Salad with Halloumi. It's creamy, crunchy, tangy, sweet and packed with protein.
Ingredients
- 1/4 cup apple cider vinegar
- 2 tsp honey
- 1 tsp table salt-divided
- 2 cups cauliflower florets-bite size
- 1/2 tsp plus 2 tablespoons olive oil-divided
- 4 oz halloumi cheese-sliced into 4 pieces
- 1/2 small head leaf lettuce-torn into pieces
- 1/2 small head radicchio-sliced thin
- 2/3 cup canned chickpeas-rinsed
- 3 tbsp plain Greek yogurt
- 2 tbsp tahini
- 1 clove garlic-minced
- 1/2 tsp Aleppo pepper
- 1 cup red grapes-halved
Instructions
- Whisk vinegar, honey and ¾ teaspoon salt in a medium bowl. Add cauliflower and stir to coat. Microwave for 2 minutes. Stir and cover and let sit, stirring occasionally, about 5 minutes. Transfer to a plate using a slotted spoon leaving the liquid behind.
- Heat 1/2 teaspoon in a non-stick skillet over medium high heat. Add halloumi and cook until brown on both sides, 60-90 seconds per side. Remove from pan and cover to keep warm.
- Put 2 tablespoons pickling liquid to a large bowl. Add remaining 2 tablespoons oil and whisk to combine. Add lettuce and radicchio, season with salt and pepper, toss to combine. Divide greens between 2 bowls. Add chickpeas to the empty greens bowl.
- Add yogurt, tahini, garlic, Aleppo pepper and remaining salt to remaining pickling liquid and whisk until combined. Add 1/4 cup yogurt mixture to chickpeas and toss.
- Arrange cauliflower, halloumi, and grapes in piles on top of greens. Drizzle the rest of the yogurt mixture over the salad. Top with chickpeas and serve.