With summer not quite over and autumn yet to emerge, this hearty salad is just the seasonal changeover meal. The warmth of the roasted whole coriander and cumin balances the cooling salad dressing, while chilli flakes and freshly ground pepper bring the whole lot together. I went for yellow peppers and little gem lettuce, but you could just as easily substitute these for different varieties. Replacing the preserved lemon with the juice of a lemon works beautifully too. Enjoy in sunshine, naturally.
- 2 tbsp extra virgin olive oil
- 2 yellow peppers, diced
- 250gm halloumi, sliced quarter inch thick
- 1 small broccoli, cut into florets
- 2 little gem lettuce, ripped, washed and dried
- 2-3 preserved lemons, deseeded and chopped roughly
- Freshly ground black pepper and crushed chilli flakes to serve
For the dressing:
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 4 tbsp natural yoghurt
- 4 tbsp tahini
- 4 tbsp extra virgin olive oil
- Salt to taste
Pre-heat the grill in the oven to high heat and brush the diced peppers, broccoli and sliced halloumi with olive oil. Place them directly on the shelf of the oven, putting a lined tray underneath to catch any drips. Grill for 15 minutes turning over once.
While that’s cooking, place the coriander and cumin in a small pan and warm over a medium high heat for a couple of minutes. Remove from the heat and leave to cool. In a small bowl or jug, mix together the yoghurt, tahini and remaining oil, adding salt to your taste. Crush the toasted coriander and cumin roughly in a pestle and mortar.
When the grilling is complete, simply assemble your peppers, halloumi, broccoli and lettuce on a large platter. Toss the lemons all over, drizzle the dressing and sprinkle the coriander, cumin, black pepper and crushed chillies.