Here is a salad with roasted cauliflower as its foundation. This sweet and savory salad benefits from the wonderful crunchiness of crispy, salty bacon.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 wraps |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 orange bell pepper, cut into strips
- 1 small red onion, cut into 1-inch wedges
- salt to taste
- 1 (8.8 ounce) package halloumi cheese, cut into 8 slices
- 4 (8 inch) low-carb flour tortillas
- ½ cup hummus
- 1 cup baby spinach leaves
- ⅓ cup Kalamata olives
Instructions
- Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
- Whisk together olive oil and lemon juice in a small bowl; set aside.
- Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
- Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
- Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
- Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 1255 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |