ROASTED CAULIFLOWER, CHICKPEA & CRISPY HALOUMI SALAD

Serves 2-3

Ingredients:

• 2 cups mixed salad leaves

• 1/2 medium head cauliflower, broken into florets

• 3 tablespoons extra virgin olive oil

• 400g canned chickpeas, rinsed and drained

• 1/2 cup @oceansprayanz craisins

• 1/2 red onion, sliced

• 1/2 cup mint, chopped

• 1/2 cup dill, chopped

• 1/2 cup silvered almonds and/or pine nuts, roasted

• 200g haloumi cheese, cut into slices

• 1 tablespoon pure maple syrup

• 1/2 lemon, juiced

Dressing:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon pure maple syrup (optional)

• Sea salt & pepper

Method:

1. Preheat the oven to 180 degrees Celsius. Lay cauliflower florets onto a lined baking tray and drizzle over 2 tablespoons of olive oil and season well. Season really well. Roast for approx. 30-35 mins until they are cooked and browning on the edges. Remove and set aside.

2. On a separate baking tray, lay out the almonds/pine nuts and place in the oven for 15 mins or until starting to brown. Remove and set aside.

3. For the dressing: Mix together all ingredients and season well. Adjust to taste.

4. To assemble: In a large bowl, add the salad leaves, chickpeas, roasted cauliflower, craisins, red onion, mint, dill and roasted nuts. Pour over the dressing (you may not want to use it all) and toss the salad with the dressing. Season well.

5. Just before serving, add the remaining oil to a fry pan on medium/high heat. Add the haloumi pieces and fry each side for approx. 2-3 minutes until golden brown. At the last minute, drizzle over the maple syrup and coat. Turn off the heat, season with pepper and squeeze over fresh lemon. Place the haloumi pieces on the salad and serve warm.