Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Halloumi, Roasted Cauliflower & Beetroot Salad

For this salad the cauliflower is roasted whole and sprinkled with Zatar and Olive Oil. Once you’ve roasted cauliflower you’ll never want to boil it again! I’ve made beetroot salads in the past with orange and lemon dressings so thought I’d play with lime this time – it worked so well with the beetroot and cauliflower. A perfect meat free Monday meal, you can feel virtuous as this salad contains all of your five a day.

Serves: 4

Prep: 5 minutes
Cooking: 45 minutes
Total: 50 minutes

Difficulty: easy



1 head of cauliflower
1 tsp Zatar
400g Halloumi cut into slices
2 avocados roughly chopped
300g cooked beetroot (not out of a jar!! You can buy it vacuum packed in the fresh section) cut into wedges or disks
Leaves – I used a mix of spinach and beetroot
2 tbsp Pumpkin seeds

For the dressing:
Juice of 2 limes
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
1/2 Maldon salt
1 crushed garlic clove


Sprinkle the whole cauliflower with salt, pepper and the Zatar and drizzle over some olive oil. Roast at 180 degrees for 45 minutes.

If you’re cooking your own beetroot place the bulbs alongside the cauliflower in the oven.

Shake your dressing ingredients in a jam jar.

Roughly break your cauliflower head into florets.

Peel your beetroot if you have cooked your own.

Arrange your leaves, beetroot, avocado and cauliflower in a bowl or on plates. Sear your Halloumi in a hot frying pan for 1-2 minutes on each side and add the slices to the salad.

Finish with the pumpkin seeds and the dressing.

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