Spiced halloumi spring roll with roasted cauliflower and orange dressing recipe

Serves 4 • Prep 1 hr 20 mins • Cook 50 mins

Halloumi is delicious simply grilled, however this is a totally different and very tasty way to enjoy it. All the processes here are quite simple and the spring rolls can be made ahead of time and kept in the fridge so this makes is a great springtime dinner party dish.


  • 1 large head of cauliflower, broken into florets
  • 2 cloves garlic, finely chopped
  • zest and juice of 1 lemon
  • olive oil
  • For the spring rolls:
  • 1 onion, finely shredded
  • ••• hard white cabbage, finely shredded
  • rapeseed oil, for frying
  • 1 tsp cayenne pepper
  • 1 dsp paprika
  • 1 dsp cumin powder
  • 300g vegetarian halloumi cheese, grated
  • handful of fresh chopped coriander
  • 8 sheets filo pastry
  • butter, melted
  • For the dressing:
  • zest and juice of 2 oranges
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 100ml rapeseed oil
  • rocket or watercress, to serve


  1. Preheat the oven to 180C/fan 160C/gas 4. Toss the cauliflower florets with the garlic, lemon zest and juice, a good pinch of sea salt, ground black pepper and enough olive oil to generously coat. Place on a baking tray and roast in the oven for about 25 minutes, turning regularly until the cauliflower is lightly golden and can be pierced easily with a fork.
  2. Meanwhile, fry the onion and cabbage in a hot wok or frying pan with a little rapeseed oil, turning constantly. After about 2 minutes, when they are beginning to colour, add the cayenne, paprika and cumin and cook for a further 2 minutes. Remove from the heat and set aside to cool completely.
  3. Toss the halloumi together with the onion mix and the coriander.
  4. Lay out a sheet of filo pastry and lightly brush with melted butter. Place another sheet on top and brush again with butter. Place a quarter of the halloumi mix on the filo in a sausage shape, leaving a 3cm gap from the bottom edge. Starting from the bottom, roll the filo over the halloumi mix, folding in the edges, then continue to roll up entirely into a spring roll shape. Repeat with the rest of the halloumi mix.
  5. Brush the spring rolls with a little more butter then bake for 10–12 minutes, turning once, until crisp and golden.
  6. Meanwhile, place the zest and juice of the oranges in a saucepan and heat until reduced by half. Remove from the heat and allow to cool. Add the mustard and sugar. Slowly add the rapeseed oil while blitzing continually with a hand blender, until you get a thick emulsion. Add a splash of water to loosen the dressing and more sugar if it seems too sharp.
  7. Serve the spring rolls hot from the oven with the warm cauliflower, the orange dressing and some peppery leaves like rocket or watercress.

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