Tue, 13 May 2025
Ingredients
Air-Fried Cauliflower and Chickpeas
• Cauliflower, 1 medium head (approx. 600g), cut into small florets
• Chickpeas, cooked, 1 tin (400g; drained weight approx. 240g)
• Olive oil, 2 tbsp (30g)
• Ground cumin, 1½ tsp
• Garlic powder , 1½ tsp
• Turmeric, ½ tsp
• Smoked paprika, 1 tsp
• Lemon juice, 2 tsp
• Sea salt, ½ tsp
• Black pepper, to taste
Tahini Dressing
• Tahini, 60g
• Lemon juice, 30ml
• Garlic, 1 small clove, finely grated
• Maple syrup or honey, 1 tsp (7g)
• Water, 3–4 tbsp (45–60ml), to loosen
• Salt, pinch
Quick Pickled Red Onions
• Red onion, 1 medium (100g), finely sliced
• Apple cider vinegar or white wine vinegar, 60ml
• Warm water, 60ml
• Maple syrup or sugar, 1 tsp (7g)
• Salt, ¼ tsp
Hot Honey Halloumi
• Halloumi, 250g block, cut into 1cm slices
• Olive oil, 1 tbsp (15g)
• Honey, 2 tbsp (30g)
• Chilli flakes, ½ tsp
To Finish
• Flat-leaf parsley, 15g, roughly chopped
• Fresh mint, 10g, leaves picked
• Pomegranate seeds, 80g
• Toasted almonds or pistachios, 40g, roughly chopped (optional)
• Lemon wedges, to serve
Method
1. Quick-pickle the red onions
In a small bowl, combine sliced onions with vinegar, water, maple syrup, and salt. Stir and leave to
pickle for 20–30 minutes.
2. Air-fry the cauliflower and chickpeas
Preheat air fryer to 190°C. Toss cauliflower florets and chickpeas in olive oil, cumin, paprika, salt,
and pepper.
Place in the air fryer basket (in batches if needed). Cook for 15–18 minutes, shaking halfway, until
golden and crisp.
3. Make the tahini dressing
Whisk together tahini, lemon juice, garlic, and maple syrup. Add water gradually until smooth and
pourable. Season with a pinch of salt.
4. Cook the hot honey halloumi
Heat a non-stick pan over medium heat. Add olive oil and fry halloumi slices for 2–3 minutes per
side until golden.
Reduce heat, add honey and chilli flakes, and cook for 30 seconds until sticky and glazed.
5. Assemble the salad
Spread the air-fried cauliflower and chickpeas on a large serving platter. Top with pickled red
onions, herbs, and pomegranate seeds.
Drizzle generously with tahini dressing. Layer over the hot honey halloumi slices. Finish with
chopped nuts (if using) and lemon wedges.
