Serves 4 as a side
Gluten free : Vegetarian
300g Australian Red Seedless Grapes
1 small head (800g) cauliflower
1 small (100g) red onion, cut into eighths
2 1/2 tablespoons (50ml) extra virgin olive oil
225g haloumi, cut into 8 pieces
1/3 cup (50g) hazelnuts, roughly chopped
sea salt and black pepper
Dressing:
1/2 cup fresh mint leaves
1 teaspoon maple syrup or honey
1 teaspoon apple cider vinegar
2 tablespoons extra virgin olive oil
Heat oven to 180C and line a baking tray with greaseproof paper.
Slice cauliflower on the round, about 1-2cm thick, lay on tray with red onion, drizzle with about 2 tablespoons extra virgin olive oil, toss gently to coat, then bake for 40 minutes.
Whilst veggies are cooking slice some of the Australian Red Seedless Grapes in half and keep some whole, then set aside.
Make the dressing by blitzing the ingredients together in a blender.
Once cauliflower and onion are cooked, remove from oven and set aside, then heat a frypan on medium heat, add another 1-2 teaspoons extra virgin olive to coat and cook haloumi pieces 2 minutes each side, ,or until golden.
Arrange cauliflower, onion, Australian Red Seedless Grapes, haloumi and hazelnuts around a serving platter, drizzle with dressing, season with sea salt and black pepper and serve.
