Serves 6

Ingredients:

• 3 cups cauliflower, broken into florets
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt flakes 
• 2 cups spinach, roughly chopped
• 1.5 cups black lentils (French lentils)
• 400g can chickpeas, rinsed and drained
• 1/2 cup currants, soaked in boiling water for 3 minutes
• 1 cup parsley, roughly chopped
• 1 cup dill, chopped
• 6 spring onion, finely sliced
• 3/4 cup almonds, roasted & roughly chopped
• 100g halloumi cheese, cut into strips
• 1 tablespoon extra virgin olive oil
• 1 tablespoon pure maple syrup

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 teaspoons dijon mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey or pure maple syrup
• 1 lemon, juiced

Method:

1. Preheat oven to 180 degrees celcius fan forced. Lay cauliflower florets onto a tray. Drizzle with olive oil and salt. Mix well together and roast for approx. 30-40 mins until golden and cooked through. Set aside.
2. Meanwhile, fill a medium saucepan with water and place it on high heat. Bring to the boil. Add lentils and reduce to a gentle simmer. Cook gently for approx. 15 minutes (I like my lentils with a bit of bite). Drain and set aside.
3. For the dressing: combine ingredients together in a jug or screw top jar. Season well with salt & pepper. Set aside.
4. For the salad: Add the spinach, lentils, chickpeas, currants, fresh herbs, spring onion and toasted almonds. Toss gently together. Drizzle over the dressing.
5. Place a large fry pan onto medium heat. Add olive oil and cook halloumi pieces for 2-3 minutes each side. 30 seconds before finishing, add the maple syrup and let it caramelise. Add the halloumi to the top of the salad.

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