Millet, Roasted Cauliflower & Halloumi Salad

Warm, satisfying, and light salad with toasty millet, caramelized cauliflower, seared halloumi, and a tangy yogurt-herb dressing for a steady, slow blood sugar rise.

Ingredients

  • 1/2 cup millet (uncooked), rinsed
  • 1 cup water + 1/4 tsp salt (for millet)
  • 1 small head cauliflower, cut into bite-size florets (about 500 g)
  • 2 tsp extra-virgin olive oil (for roasting)
  • 1/4 tsp ground cumin (optional, mild)
  • Salt and black pepper, to taste
  • 120 g reduced-fat halloumi, sliced 1 cm thick
  • 2 cups arugula or baby spinach
  • 2 tbsp pumpkin seeds (pepitas), lightly toasted
  • 1 small cucumber, diced
  • Handful fresh parsley or dill, roughly chopped

Yogurt-Herb Dressing

  • 3 tbsp low-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • Pinch of salt and black pepper

Instructions

  • Roast Cauliflower

  • Heat oven to 220°C (425°F). Toss cauliflower with 2 tsp olive oil, cumin (optional), salt, and pepper. Roast on a sheet pan for 20–25 minutes, tossing once, until golden and tender.

  • Cook Millet

  • In a small saucepan, toast rinsed millet over medium heat 2–3 minutes until nutty. Add 1 cup water and 1/4 tsp salt, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Off heat, rest 5 minutes, then fluff and cool slightly.

  • Make Dressing

  • Whisk yogurt, lemon juice, 1 tsp olive oil, Dijon, garlic, salt, and pepper until smooth.

  • Sear Halloumi

  • Heat a nonstick skillet over medium. Dry-sear halloumi 1–2 minutes per side until golden (add a few drops of oil only if needed).

  • Assemble

  • In a large bowl, combine warm millet, roasted cauliflower, cucumber, herbs, and half the dressing. Fold in arugula/spinach. Plate, top with halloumi and pumpkin seeds. Drizzle remaining dressing and season to taste.

Notes

  • For extra fiber and satiety, let the millet cool 10–15 minutes before mixing.
  • Swap arugula with mixed baby greens or chopped romaine.
  • Add-ins (optional, mild): cherry tomatoes, sliced radish, or olives.
  • Keep it light: reduced-fat halloumi and a yogurt-based dressing keep calories and saturated fat in check.

Calories estimate

  • Approx. 490 kcal per serving (serves 2)
  • Protein ~25 g | Carbs ~50 g | Fat ~20 g | Fiber ~9 g