harissa tomatoes with cauliflower, halloumi and herbed bulgar
i made a recipe the other day from Diana Henry's book How to Eat a Peach, which was seriously good: tomatoes, fennel and chickpea with preserved lemons. I love all of Diana Henry's books, they're full of the sort of food I could eat every day.
the tomatoes, slow roast in harissa with a splash of balsamic, were so good - sweet and slightly piquant, so I used them for this salad. paired with some cauliflower, griddled halloumi, bulgar wheat and rocket it made a bright and filling vegetarian salad.
1 small cauliflower, broken into florets
1 pack halloumi cut into 1/2 cm slices
150g bulgar wheat
2 handfuls rocket
handful chopped coriander and parsley
pumpkin seeds, dry toasted
squeeze of lemon
8 large plum tomatoes or pack of cherry tomatoes
2 tablespoons regular olive oil
1 tablespoon balsamic vinegar
1 tablespoon harissa paste
for the tahini dressing:
juice of 1 lemon
pinch of chilli flakes
1/2 clove garlic
1tbsp olive oil
Preheat oven to 190C. Halve the tomatoes lengthways and lay in a single layer in a roasting tin or ovenproof dish. Mix olive oil, balsamic vinegar and harissa and pour this over the tomatoes, season with salt and pepper and toss to coat well, then turn the tomatoes cut sides up and roast for 35-40 mins. Then toss the cauliflower florets in 2 tbsp olive oil, season with salt and pepper and put in the oven for 20 mins until golden, but still al dente. Remove tomatoes and cauliflower from the oven and leave to cool.
Simmer the bulgar wheat in salted water for 10-15 mins until just cooked. Drain and leave to cool.
Heat a pan with a drizzle of olive oil, fry the halloumi slices on each side until golden.
Toss bulgar wheat and rocket with olive oil, and a squeeze of lemon. Lay out on a plate and top with cauliflower, tomatoes, and halloumi, then sprinkle with pumpkin seeds and the herbs and drizzle over the dressing.