Spiced Haloumi with Kumara, Chickpea, Cranberry and Walnut Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Toss kumara with maple syrup/honey and a drizzle of olive oil on prepared tray, season with salt and pepper and roast for 10 minutes. Rinse chickpeas and drain well; cut broccoli into small florets. After 10 minutes, toss chickpeas and broccoli through kumara on oven tray and roast a further 10 minutes, or until broccoli is just cooked and kumara is tender. Remove from oven and toss through parsley, lemon zest and cranberry walnut mix. Allow to cool slightly.
3. While kumara is roasting, whisk all herb dressing ingredients together in a small bowl. Season with salt and pepper and set aside.
4. Pat haloumi dry with paper towels. Place on a board, with the long end facing you and cut into 1cm-thick slices. Lightly coat in haloumi spice mix, shaking off excess. Heat a drizzle of oil in a large, non-stick, fry-pan on medium heat and fry haloumi for 1–2 minutes each side until golden and crispy, taking care not to burn spices. Alternatively, cook on BBQ hot plate. Cut haloumi slices into squares approximately 3cm x 3cm.
5. Toss half the dressing through the roasted vegetables. Thinly slice lettuce, then toss with remaining dressing just before serving.
6. Spread lettuce on a large platter then top with kumara, chickpea, cranberry and walnut salad and pieces of haloumi.