Roasted Cauliflower, Halloumi & Lentil Salad with Smoky Romesco Sauce
This salad is all about bold flavour and contrast. Crisp, caramelised cauliflower sits against golden seared halloumi and earthy lentils, with fresh herbs running through and a smoky, nutty romesco dressing pulling everything together. It is a balanced, substantial dish that works as a light main or as one plate among several for a more generous spread.
The roasted cauliflower is the foundation, its edges turning crisp and golden while the centre stays tender. Halloumi brings its salty bite, lentils add real substance without heaviness, and the romesco is what ties it together: smoky and rich, with just enough sharpness to lift the plate. Toasted almonds finish it with a bit of crunch.
Feta and Roasted Pepper Panini with Rocket Pesto
A toasted panini layered with feta, roasted peppers, quick-pickled red onion and a homemade rocket and almond pesto. A fresh, Mediterranean-style sandwich for lunch or a light dinner.
Ingredients
- 50g rocket, washed and spun dry
- 20g toasted flaked almonds
- Zest and juice of ½ lemon
- 1 garlic clove, crushed or grated
- 1 tbsp grated parmesan, or vegetarian alternative
- 50ml good quality olive oil
- ½ red onion
- 100ml red wine vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 1 panini roll
- 150g roasted peppers (about 2), drained well on kitchen paper
- 100g feta
- 2 tsp dried oregano
- 1 fat garlic clove
- 2 tsp chilli jam (optional)
- A handful of extra rocket
Instructions
- Start with the onion as it needs time to pickle. Finely slice the red onion into half moons and put in a small bowl with the caster sugar, salt and red wine vinegar. Stir to combine and press the slices down so they are mostly submerged. Leave for at least 10-15 minutes while you make the rest.
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Ingredient Notes
Cauliflower
Cut the florets to a roughly even size, but a little variation is no bad thing here, as the smaller pieces crisp deeply while the larger ones stay tender.
Halloumi
Cut it into thick cubes rather than thin slices so it holds up and keeps a soft centre under the crisp crust. It is at its best hot from the pan.
Lentils
Beluga and Puy lentils both hold their shape well and will not turn to mush in the salad. A pre-cooked pouch is the easy choice and can go straight in. If you use tinned lentils instead, drain and rinse them well first.
Roasted red peppers
Jarred peppers are perfectly good for the sauce and save time. Drain them well so the romesco does not turn watery.
Almonds
Toasting the almonds before they go into the sauce deepens their flavour and is worth the few minutes. The flaked almonds to finish should be toasted too.
Honey
The honey glazes the cauliflower as it roasts, balancing the smoke and spice. See Variations for a vegan swap.
Kitchen Notes
Give the cauliflower room
Spread the florets in a single layer with space between them. Crowded on the tray they steam rather than roast, and you lose the crisp, caramelised edges that make the dish.
Watch the honey
Three tablespoons of honey is generous and honey colours quickly at 200°C, so toss the cauliflower halfway and keep an eye on it for the last few minutes. You want deep golden, not dark and bitter.
Romesco consistency
Blend the dressing until fairly smooth and loosen it with a tablespoon or two of water until it spreads easily but still has body. It wants to coat the platter, not run off it.
Sear and serve the halloumi quickly
Halloumi is best straight from the pan, while the crust is crisp and the centre soft. Left to sit it firms up and turns rubbery, so cook it last when everything else is ready.
Build it warm
This is a warm salad. Have the lentils, leaves and sauce ready so you can assemble the moment the cauliflower and halloumi are done.
Make ahead
The romesco can be made up to three days ahead and kept in the fridge. The cauliflower and halloumi are best cooked fresh.
Variations
Make it vegan
Swap the halloumi for roasted chickpeas or pan-fried marinated tofu, and use maple syrup in place of the honey on the cauliflower. The romesco and the rest of the salad are already vegan.
Add chicken
A sliced grilled chicken breast turns it into a more substantial main and sits well with the smoky dressing.
Extra substance
A handful of roasted chickpeas as well as the lentils adds more texture and protein without changing the character of the dish.
Change the nut
Toasted hazelnuts in place of almonds give the romesco a rounder, sweeter note.
Serving Suggestions
How to serve
Spread the romesco across the platter as a base, then pile the dressed salad, cauliflower and halloumi on top so the dressing peers through at the edges. Serve it warm, soon after assembling.
What to serve alongside
Warm flatbread is ideal for scooping up the romesco. It also sits happily as part of a mezze-style spread with other small plates and dips.
Drinks
A chilled dry white or a light rosé suits the smoky, savoury flavours.
Nutritional Notes
The lentils do real work here beyond texture, bringing plant protein and a good amount of fibre, which makes the salad genuinely filling. With the halloumi and almonds alongside, it is a high-protein dish. It is also a rich one: the halloumi, olive oil and nuts make it more calorie-dense than a salad might suggest, so it stands well on its own as a main rather than needing much beside it.
Zero Waste
Cauliflower leaves and core
Do not discard the leaves and stalk. The leaves roast well tossed in with the florets, and the core can be diced small and roasted alongside.
Leftover romesco
Any leftover sauce keeps in the fridge for a few days and is good with eggs, stirred through grains, or simply spread on toast.
Herb stalks
Soft coriander stalks and chive ends have plenty of flavour and can be blended into the romesco or chopped finely along with the leaves rather than being thrown away.
