Source : the age
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray with foil.
Step 2
Place the cauliflower onto the prepared tray. Drizzle with 2 tablespoons of the olive oil, season well with salt and pepper and toss to coat. Roast for 30-35 minutes, or until golden around the edges and tender. Remove from the oven and set aside to cool slightly.
Step 3
Spread the almonds onto a separate tray and roast in the oven for 5 minutes. Add the pine nuts to the same tray, toss to combine, and roast for a further 5-7 minutes until all the nuts are evenly golden. Set aside to cool.
Step 4
Meanwhile, make the dressing by whisking together the vinegar, mustard, maple syrup, olive oil, salt and pepper in a small bowl until well combined.
Step 5
In a large serving bowl, combine the salad leaves, chickpeas, cranberries, red onion, mint, dill, the cooled toasted nuts and the cooled roasted cauliflower. Pour over the dressing and gently toss to combine. (Note: You may not need all the dressing.)
Step 6
Heat the remaining tablespoon of olive oil in a frying pan over medium-high heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden. During the final minute of cooking, drizzle the maple syrup over the halloumi and allow it to bubble and caramelise. Squeeze over the lemon juice.
Step 7
Top the salad with the warm halloumi and serve immediately.
