Grilled Romaine & Zucchini with Cauliflower Crumb, Aioli & Black Garlic Drizzle
Grilled Romaine & Zucchini with Cauliflower Crumb, Aioli & Black Garlic Drizzle
Grilling the romaine enhances its flavour and adds a smokiness. The cauliflower crumb accompanies the tender lettuce with a punch of saltiness and crispiness. To make this an easy super salad for dinner, prepare the aioli the day before.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 medium zucchini, sliced lengthways
- 4 romaine hearts, cut in half
- 1 tbsp olive oil
- ½ cup craisins
- Black garlic drizzle
- 400g cauliflower, chopped to represent breadcrumbs
- 1 tin chickpeas, drained
- 120g haloumi, cubed
- Cracked black pepper
- ½ cup cashews,soaked in water for 3 hrs & drained
- ½ cup cold, filtered water
- 4 cloves garlic, crushed
- 2 tsp Dijon mustard
- Juice of 1 lemon
- Pinch of salt
Method
- Preheat the oven to 180°C.
- Place cauliflower, chickpeas and haloumi onto a baking tray, spreading out to make 1 layer. Season with cracked black pepper. Bake in oven for 35 mins until golden and chickpeas are crispy.
- Using a blender, add cashews, water, garlic, mustard and lemon juice. Blend until a smooth consistency forms. Add a little more water if too thick and season with salt. Place in a bowl and refrigerate until required.
- Heat a griddle pan on medium heat.
- Brush zucchini with a little oil and grill on each side until griddle lines form and the zucchini becomes slightly soft. Remove and set aside.
- Grill the romaine hearts on the cut side only until they begin to char slightly.
- Plate the romaine and zucchini between 4 plates. Spoon over the cauliflower crumb, sprinkle with craisins and add a dollop of aioli and the black garlic drizzle.
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