Spiced Halloumi and Cauliflower Traybake with Tahini Yoghurt
Oven-roasted cauliflower and halloumi are served with tahini yoghurt mixed from yoghurt, tahini, lemon juice and parsley.
- 1 medium head cauliflower
- 225 g halloumi cheese
- 1 medium red onion
- 3 cloves garlic cloves
- 40 ml olive oil
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- 100 g plain yoghurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 20 g fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
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["Preheat your oven to 200°C (180°C fan/Gas Mark 6).","Prepare the vegetables: Cut the cauliflower into bite-sized florets. Peel and quarter the red onion, then cut each quarter into wedges.","Mince the garlic cloves.","In a large bowl, toss the cauliflower florets and red onion wedges with 30ml of olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Ensure everything is evenly coated.","Spread the seasoned vegetables in a single layer on a large baking tray.","Roast for 20 minutes, until the cauliflower is starting to soften and char slightly.","While the vegetables are roasting, prepare the halloumi. Cut the halloumi into 2cm cubes.","Once the vegetables have had their initial roasting time, add the halloumi cubes to the baking tray, tossing them gently with the vegetables.","Return the tray to the oven and roast for another 15-20 minutes, or until the halloumi is golden brown and slightly crispy, and the cauliflower is tender.","While the traybake finishes, make the tahini yoghurt sauce. In a small bowl, whisk together the plain yoghurt, tahini, minced garlic, lemon juice, and 10ml of olive oil. Season with a pinch of salt and pepper. Add a tablespoon or two of water if needed to reach your desired drizzling consistency.","Finely chop the fresh parsley.","Once the traybake is ready, remove from the oven. Drizzle generously with the tahini yoghurt sauce and scatter with fresh chopped parsley before serving."]
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