Spiced cauliflower rice with halloumi and a tahini dressing
Serves 2
1 large cauliflower, leaves and tough end of stalk removed
1 tsp ground cumin
1 tsp sweet smoked paprika
A pinch of chilli flakes
1 tbsp ghee or coconut oil
Half a medium red onion, finely sliced
2 garlic cloves, finely diced
A large handful of cooked chickpeas
A large handful of fresh coriander or parsley, leaves and stalks, finely chopped
1 tbsp raisins, dried goji berries or pitted dried dates or dried apricots, chopped (optional)
Sea salt and black pepper
2 large handfuls of watercress, snipped 100g halloumi, cut into cubes
1 tbsp pomegranate seeds, to serve (optional) 1 tbsp pistachios, to serve (optional)
For the tahini dressing
1 garlic clove, crushed or finely diced
1 tbsp tahini
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 Use a food processor (the S-curved blade or grater attachment) or the coarse side of a grater to grate the cauliflower into rice-sized pieces. Set aside.
2 Toast the spices in a dry frying pan over a medium heat for 1 minute until fragrant.
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3 Add ½ tbsp ghee or coconut oil to the pan along with the onion and fry for 2 minutes. Add the garlic and fry for a further minute.
4 Tip in the cauliflower rice and add 2 tbsp water. Give everything a stir, pop a lid on the pan and let it steam for 4 minutes until the cauliflower is tender. Check after a couple of minutes to make sure that there is still enough water in the pan to stop the cauliflower catching on the bottom.
5 Stir through the chickpeas, herbs (reserving some for serving) and dried fruit (if using). Season with salt and pepper to taste.
6 Meanwhile, whisk together all the dressing ingredients in a bowl with 1 tbsp hot water and season to taste. Set aside.
7 Divide the cauliflower rice mix between two plates, adding a few sprigs of watercress on the side. Wipe the frying pan clean with some kitchen paper.
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8 Heat ½ tbsp ghee/coconut oil to a high temperature and fry the halloumi cubes, in batches if necessary, for about a minute on each side until each piece has turned golden-brown in colour. (Keep your eye on them – fry them for too long and they’ll quickly toughen up.)
9 Serve the hot halloumi on top of the cauliflower rice, with pomegranate seeds or pistachios (if using) sprinkled on top, then drizzle over the dressing and scatter with the reserved herbs.
Extracted from Good + Simple by Jasmine and Melissa Hemsley, published by Ebury Press. Buy from the Times Bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk