Preheat the oven to 180°C conventional (160°C fan-forced). Line a large tray with baking paper.
Place the cauliflower florets on the tray, drizzle over 2 tablespoons of the olive oil and season well. Roast for about 30–35 minutes until browning on the edges. Remove and set aside.
1/2 head cauliflower, 3 tablespoons extra virgin olive oil
On a separate baking tray, spread out the almonds and pine nuts. Place in the oven for 15 minutes or until starting to brown. Remove and set aside.
1/2 cup almonds, 1/2 cup pine nuts
For the dressing: Mix all the ingredients in a small bowl and season well. Adjust to taste.
3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon pure maple syrup
To assemble: In a large bowl, place the salad leaves, chickpeas, roasted cauliflower, cranberries, onion, mint, dill and roasted nuts. Pour over the dressing (you may not want to use it all) and toss together. Season well.
2 cups salad leaves , 400 g canned chickpeas, 1/2 cup dried cranberries, 1/2 red onion, 1/2 cup mint leaves, 1/2 cup dill, 1/2 cup almonds, 1/2 cup pine nuts
Just before serving, add the remaining tablespoon of olive oil to a frying pan over medium–high heat. Add the halloumi and fry for 2–3 minutes each side until golden brown. In the last minute, drizzle over the maple syrup and coat. Turn off the heat, season with pepper and squeeze over the lemon juice. Place the halloumi pieces on the salad and serve warm.
3 tablespoons extra virgin olive oil, 200 g halloumi cheese, 1 tablespoon pure maple syrup, 1/2 lemon
