Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi

Name: Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ¼ cup Apple Cider Vinegar (¼ cup cider vinegar); 2 tsp Honey (2 teaspoons honey); 1 tsp Table Salt (1 teaspoon table salt, divided); 2 cup Cauliflower (2 cups (1-inch) cauliflower florets); ½ tsp Extra Virgin Olive Oil (½ teaspoon plus 2 tablespoons extra-virgin olive oil, divided); 4 oz Halloumi Cheese (4 ounces halloumi cheese, cut into 4 slices); ½ piece Green Leaf Lettuce (½ small head green leaf lettuce (4 ounces), torn into bite-size pieces); ½ piece Radicchio (½ small head radicchio (3 ounces), cored and sliced thin); ⅔ cup Chickpeas (⅔ cup canned chickpeas, rinsed); 3 tbsp Greek Yogurt (3 tablespoons plain Greek yogurt); 2 tbsp Tahini (2 tablespoons tahini); 1 piece Garlic (1 small garlic clove, minced); ½ tsp Ground Aleppo Pepper (½ teaspoon ground dried Aleppo pepper); 6 oz Red Grape (6 ounces seedless red grapes, halved (1 cup))

Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi - Main Courses (Middle Eastern)

35 minMediterranean

Servings2

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Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Apple Cider Vinegar¼ cup · ¼ cup cider vinegar
Honey2 tsp · 2 teaspoons honey
Table Salt1 tsp · 1 teaspoon table salt, divided
Cauliflower2 cup · 2 cups (1-inch) cauliflower florets
Extra Virgin Olive Oil½ tsp · ½ teaspoon plus 2 tablespoons extra-virgin olive oil, divided
Halloumi Cheese4 oz · 4 ounces halloumi cheese, cut into 4 slices
Green Leaf Lettuce½ piece · ½ small head green leaf lettuce (4 ounces), torn into bite-size pieces
Radicchio½ piece · ½ small head radicchio (3 ounces), cored and sliced thin
Chickpeas⅔ cup · ⅔ cup canned chickpeas, rinsed
Greek Yogurt3 tbsp · 3 tablespoons plain Greek yogurt
Tahini2 tbsp · 2 tablespoons tahini
Garlic1 piece · 1 small garlic clove, minced
Ground Aleppo Pepper½ tsp · ½ teaspoon ground dried Aleppo pepper
Red Grape6 oz · 6 ounces seedless red grapes, halved (1 cup)

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Steps

1Whisk vinegar, honey, and ¾ teaspoon salt together in medium bowl. Add cauliflower and stir to coat. Microwave until simmering, 1½ to 2 minutes. Stir, then cover and let sit, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes. Using slotted spoon, transfer cauliflower to small plate, leaving liquid in bowl.
2Heat ½ teaspoon oil in 8-inch nonstick skillet over medium-high heat until shimmering. Add halloumi and cook until brown on both sides, 60 to 90 seconds per side. Remove from heat and cover to keep warm.
3Transfer 2 tablespoons pickling liquid to large bowl. Add remaining 2 tablespoons oil and whisk to combine. Add lettuce and radicchio, season with salt and pepper to taste, and toss to combine. Distribute greens evenly between 2 shallow serving bowls. Place chickpeas in now-empty bowl.
4Add yogurt, tahini, garlic, Aleppo pepper, and remaining ¼ teaspoon salt to remaining pickling liquid and whisk until combined. Add ¼ cup yogurt mixture to chickpeas and toss to combine. Arrange cauliflower, halloumi, and grapes in piles atop greens. Drizzle remaining yogurt mixture over cauliflower, grapes, and halloumi in each bowl. Divide chickpea mixture evenly between bowls and serve.