Cauliflower, Kohlrabi & Halloumi Salad (vegetarian) (gluten free)

Prep : 10mins    Cook: 20 mins

This is another recipe designed around my community veg box which last week included a small cauliflower and a beautiful purple kohlrabi. Fresh and crunchy, this salad is packed with flavours. Serves 2 as a main or 4 as an appetiser.


  • 275g cauliflower florets [9.7 oz]
  • 175g kohlrabi [6.20 oz]
  • 225g cherry tomatoes [8 oz]
  • 15g fresh mint [0.5 oz]
  • 15g fresh coriander [0.5 oz]
  • 1 garlic clove crushed
  • juice of 1 lemon

From the cupboard:

  • 250g halloumi [8.8 oz]
  • 1 tsp ground coriander
  • 6 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1/4 tsp salt


  • Preheat the oven at 200C/400F/Gas 6.
  • Cut cauliflower in small to medium chunks. Toss in 3 Tbsp of olive oil mixed with 1 tsp of ground coriander. Bake in the oven for 20 mins.
  • Cut halloumi into slices. Place on a baking tray. When the cauliflower has been cooking for 20 mins, lower it in the oven. Put the grill on and place halloumi slices under the grill for 5 mins or so until golden and crispy.
  • In the meantime cut the kohlrabi into thin sticks. Halve cherry tomatoes.
  • Place vegetables in a salad bowl. Top with chopped mint and chopped coriander.
  • Make dressing by mixing together crushed garlic, lemon juice, olive oil, salt and maple syrup.
  • Add roasted cauliflower and grilled halloumi in a salad bowl. Toss well in dressing. Serve straight away.

Recipe design & photo: Annabelle Randles/The Flexitarian