Lentil Tofu Cauliflower & Halloumi Salad

Indulge in the ultimate summer salad! Fresh, umami and deliciously seasoned ingredients!

This delightful dish, meticulously designed to perfection, brings together a symphony of tastes and textures that will leave you craving more. Whether you serve it as a side or a main, this gluten-free and vegetarian creation will impress your guests at any summer gathering.

The roasted cauliflower, kissed with cumin, paprika, is easily the main attraction of this dish, creating a golden and aromatic delight.

The marinated tofu offers a burst of umami, perfectly complemented by the creamy tahini dressing that adds a nutty goodness to every bite. The seared halloumi adds a touch of squeak and salt, transforming each forkful into a delightful and satisfying experience.

The protein-rich green lentils infuse the salad with earthy goodness. Complete with juicy peach segments, fresh dill, and a sprinkle of chili flakes, this salad boasts a medley of summery flavors that embrace wholesome ingredients and mindful eating.

Creative Plating, Guided Perfection

I designed this recipe in order of operations and I hope you like the new format for this one. The idea is to make the most sense and keep you on track when cooking! The halloumi adds not only a delectable taste but also a captivating visual appeal, making this salad an irresistible feast for both the palate and the eyes. Whether you’re hosting a summer barbecue or an intimate dinner, this salad will elevate your table and elevate your culinary expertise.

Elevate your summer salad with the delectable Lentil Tofu Cauliflower & Halloumi Salad.

A celebration of fresh, vibrant ingredients and creative plating, this dish will win the hearts of your guests and leave them impressed by your culinary prowess. Embrace the joy of nourishing and delightful dining with this unforgettable salad that captures the essence of summer in every mouthwatering bite!

plate with vegetable salad, lentils, tofu and and creamy dip topping by teri-ann carty

Lentil Tofu Cauliflower & Halloumi Salad

Teri-Ann Carty

This is the kind of meal that can be arranged onto one big platter and served as a side or a main. The halloumi is an incredible addition. It adds squeak and salt and is oh so pretty. I designed this recipe in order of operations. I hope you like the new format for this one. I think it makes the most sense and keeps you on track!

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Prep Time 30

Cook Time 1

Course Appetizer & Starters, Main Course

Cuisine Canadian

Servings 4

Equipment

oven

Ingredients

Salad Ingredients

1 small head cauliflower broken into smaller florets
1 tsp cumin
½ tsp paprika
½ tsp salt and cracked pepper
2-3 tbsp olive oil
1 cup green lentils rinsed
1 bay leaf, 5 peppercorns, 1 smashed garlic clove and pinch of salt
1 block tofu drained and pressed
1 tbsp olive oil pinch sea salt and cracked pepper
1 tbsp nutritional yeast
1 peach cut into segments
1 cup yogurt
1 small clove garlic minced
¼ cup fresh dill
½ block halloumi cut into slices
3-4 tbsp tahini dressing see recipe below
dill fronds
pinch chili flakes
sea salt and cracked pepper
lettuce greens optional but they look nice

Tahini Dressing Ingredients

½ cup runny tahini
½ lemon juiced
1 clove garlic grated
1 tsp maple syrup
sea salt and cracked pepper
water to thin approximately ¼ cup

Instructions

Preheat oven to 400. Place cauliflower on baking sheet (I didn’t use parchment for this one) and coat with spices and olive oil. Use your hands to massage spices and oil into the cauliflower. Place in the oven to cook for 45-50 minutes. You are looking for brown and golden cauliflower.
Meanwhile prepare the lentils. Add lentils to a sieve and rinse well with cold water. Place lentils into a small pot and cover (about 3 inches above the lentils) with cold water. Add bay leaf, peppercorns, salt and garlic. Cook for 20 -25 minutes until the lentils are tender but not overcooked.
In a small bowl add yogurt, grated garlic and chopped dill. Stir and set aside.
Cut tofu into cubes and drizzle with olive oil, sea salt, cracked pepper and nutritional yeast. Toss to combine. Place parchment on a sheet pan and arrange tofu cubes. Place in the oven with the cauliflower and bake for 20-22 minutes.
Prepare the Tahini Dressing by adding all the ingredients to a bowl and stirring to combine. Start with a lesser amount of water and increase until you have a smooth pourable consistency.
Drain lentils.
Place a small pan on stove top and add 1 tsp olive oil. Sear halloumi slices until golden brown on both sides
Once cauliflower and tofu are done start plating.
Add yogurt to the base of the serving dish. Add cauliflower, lentils, tofu, sliced peach, halloumi and finish with tahini dressing, dill fronds salt, pepper and chili flakes if desired.

Notes

Make this vegan by using vegan yogurt and a vegan goat cheese instead of halloumi!

Keyword gluten free, healthy recipe, protein, salad, summer recipe, vegan option, vegetarian

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