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

Lentil Tofu Cauliflower & Halloumi Salad

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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Servings: 4
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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 clove garlic minced
  • ¼ cup dill fresh
  • 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
  • ¼ cup water to thin
US Customary - Metric

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!

Nutrition

Serving: 1serving | Calories: 597kcal | Carbohydrates: 40g | Protein: 28g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Cholesterol: 8mg | Sodium: 391mg | Potassium: 1066mg | Fiber: 12g | Sugar: 11g | Vitamin A: 573IU | Vitamin C: 78mg | Calcium: 318mg | Iron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.