Sarah Pound’s roasted cauliflower, chickpea and golden halloumi salad

Pan-fried halloumi is the star of this herb-lifted salad.Sarah PoundIf there is one ingredient that transforms a winter salad, it’s halloumi. There is something incredibly comforting about pairing that salty, pan-fried cheese with sweet, caramelised, roasted cauliflower and nutty chickpeas. This dish has heaps of texture, a wonderful savoury depth, and is substantial enough to stand alone as a main meal. It will change your mind about winter salads.Ingredients1 medium cauliflower, cut into florets3 tbsp extra virgin olive oil, dividedsea salt and cracked black pepper½ cup slivered almonds½ cup pine nuts2 cups mixed salad leaves2 x 400g cans chickpeas, drained and rinsed½ cup dried cranberries½ red onion, thinly sliced½ cup mint leaves, chopped½ cup dill, chopped200g halloumi, cut into slices1 tbsp pure maple syrupjuice of ½ lemonDIJON MUSTARD AND MAPLE DRESSING2 tbsp apple cider vinegar1 tsp Dijon mustard1 tsp pure maple syrup1 tbsp extra virgin olive oilsea salt and cracked black pepperMethodStep 1Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray with foil.Step 2Place 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 3Spread 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 4Meanwhile, make the dressing by whisking together the vinegar, mustard, maple syrup, olive oil, salt and pepper in a small bowl until well combined.Step 5In 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 6Heat 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 7Top the salad with the warm halloumi and serve immediately.