Haloumi, Moe Moe Potato and Cauliflower with Turmeric Dressing

Steps

1. Cook potatoes Preheat oven to 230°C. Cut potatoes into 1cm thick rounds and dice parsnip 2cm. Toss potatoes and parsnip with ginger, garlic and a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until tender. Turn once to ensure even cooking.
2. Cook veggies Cut cauliflower and broccoli into small florets and place on a second lined oven tray. Drizzle with oil and season. When potatoes have 15 minutes cook time remaining, roast broccoli and cauliflower (on rack below potatoes) for 12-15 minutes, until tender.
3. Prep haloumi While veggies cook, pat haloumi dry and cut into 1cm thick slices.
4. Cook haloumi Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden.
5. Finish veggies Transfer all roasted veggies to a large bowl, add spinach, first measure of turmeric dressing and lemon juice. Toss gently to combine and season to taste with salt and pepper.
6. Serve veggies with haloumi and remaining turmeric dressing and sprinkle over dates.