halloumi, cauliflower and crispy chickpeas with sweet raisin vinegar
“Vegetarians! Carnivores! So when you roast tinned chickpeas they go all soft and chewy and dehydrated which completely transforms them and gives us a more substantial, nutty bite. And when you roast them with cauliflower and halloumi and dress it with my sour raisin balsamic it’s just the best weeknight dinner. This is how you feed your people during these long days at home and make them amazed by what a good cook you are.”
prep time 10 mins | cook time 40 mins
1.5-2kg cauliflower, trimmed and cut into florets (about 3-4cm, not too small)
1/3 cup extra virgin olive oil
1/3 cup (40g) raisins or sultanas
250g halloumi (vegetarians, look for non-animal rennet halloumi)
1 x 400g can chickpeas, drained and rinsed (about 250g)
1 tsp sweet paprika
3 tbsp quality balsamic
1 garlic clove, crushed
1/2 bunch mint, leaves picked
Preheat oven to 200C. Place the cauliflower on a baking tray lined with baking paper and douse with 1/4 cup olive oil, season with quality salt and use your hands to toss and coat it, then arrange in a single layer on the tray. Bake in the oven 20 minutes.
Meanwhile, soak raisins or sultanas in a cup of very hot or close to boiling water to soak. Set aside and let soften 20 minutes.
In a bowl, toss chickpeas in paprika and a pinch of salt. Cut halloumi into thickish slices (about 5mm) and place with the chickpeas on the baking tray, moving and turning the cauliflower to make it all fit. Bake in the oven another 20 minutes.
To make the dressing, combine in a jar the balsamic, garlic clove and remaining oil with a pinch of salt. Shake well with lid on, then add the drained raisins or sultanas.
To serve, transfer halloumi, cauliflower and chickpeas to a serving platter, or leave on the tray. Dress with a little of the dressing, to taste, spoon over the raisins or sultanas and scatter over the mint leaves.
