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Cauliflower Salad

Cauliflower Salad


  • ¼ head of cauliflower, cut into florets
  • 200g green grapes, washed and picked
  • 100g red grapes cut in half
  • Croutons - to garnish
  • 40g smoked almonds
  • Mixed salad leaves
  • Few parsley and mint leaves to garnish
  • 15ml sherry vinegar
  • 1 tsp honey
  • Olive oil
  • Salt pepper
  • 1 small packet of haloumi wrapped with vine leaves
  • 2 stalks celery heart roughly sliced


Heat a little oil in a frypan and fry the cauliflower until golden, season with salt and pepper. Set aside. In a small pan add the green grapes and add a drizzle of olive oil, sherry vinegar and the honey. Place in a hot oven for 10 minutes, then remove and reduce on the stovetop until syrupy. Heat a small pan with a little oil and add the haloumi and fry until golden. On a serving dish arrange the salad leaves and then sprinkle around the croutons, almonds, red grapes and cauliflower. Add the haloumi and the green grapes and spoon over the sauce from the grapes. Scatter with herbs, a drizzle of olive oil, and a splash of sherry vinegar.          

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