INGREDIENTS

• 750g cauliflower

• 20g Turkish seasoning

• 1 red onion

• 200g kale

• 250g haloumi

• 40g walnuts

• coriander

• 2 jalapeno chillies

• 10g mint and garlic seasoning

• 80ml (⅓ cup) olive oil

• 1 tbs white wine vinegar

• 2 tsp honey

Allergens…

Soy, Milk, Tree Nuts, Sulphites. May contain traces of other allergens.

METHOD

1. Prep Ingredients

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Coarsely chop the cauliflower stem, then cut the head into small florets. Combine the Turkish seasoning and 2 tbs olive oil in a large bowl. Season with salt and pepper. Reserve half the Turkish oil in a separate bowl.

2. Bake cauliflower

Add the cauliflower to the lined tray and drizzle over the reserved Turkish oil and toss to coat. Bake for 8-10 mins until the cauliflower is just tender.

3. Pickle onion

While the cauliflower is cooking, thinly slice the onion into rounds, then separate into rings. Combine 1 tbs white wine vinegar and a pinch of salt in a large bowl. Add the onion and toss well to combine. Set aside to pickle, tossing occasionally, until needed.

4. Prep kale & haloumi

Tear the kale leaves into small pieces, discarding the stems. Slice the haloumi. Add the kale and haloumi to the remaining Turkish oil and toss to coat.

5. Bake kale & haloumi

Add the kale to the cauliflower in the tray and bake for 2 mins. Add the walnuts and haloumi and bake for a further 4 mins or until the kale is crisp and the haloumi and walnuts are golden. Season with salt and pepper.

6. Make zhoug & serve

Blend coriander leaves and stems, jalapenos (see cooking tip), mint and garlic seasoning, 3 tbs water, 2 tbs olive oil, 2 tsp honey and 2 tsp pickling liquid with a stick blender until smooth. Season with salt and pepper. Top tray bake with pickled onions and drizzle over the pickling liquid and zhoug. Take tray bake to the table and serve up.