Roasted Fioretto Cauli Blossom And Haloumi Salad With Cranberry Vinaigrette Recipe

Ingredients For Roasted Fioretto Cauli Blossom And Haloumi Salad With Cranberry Vinaigrette Recipe

• 400 gram Fioretto cauli blossom
• 8 Petite tomatoes sliced into rounds
• 3 tablespoon Olive oil
• 3 teaspoon Za'atar spice
• 300 gram Haloumi cut into 1cm thick slices
• 80 gram Baby rocket
• 0.5 cup Roasted hazelnuts chopped
• As required Salt and pepper
• 0.33000000000000007 cup Extra virgin olive oil
• 2 tablespoon Red wine vinegar
• 3 teaspoon Wholegrain mustard
• 0.5 teaspoon Caster sugar
• 0.25 cup Cranberries Chopped