Warm Halloumi, Kumara and Cauliflower Salad with Curried Dressing

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss kumara and half the pottle of ginger and garlic paste with a drizzle of oil on first prepared tray. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once during cooking.
3. While kumara cooks, prepare veggies. Cut cauliflower into medium florets; slice courgette into 1cm-thick rounds; cut each capsicum in half and remove core and seeds.
4. Toss cauliflower, courgette and capsicums with remaining ginger and garlic paste and a drizzle of oil on second prepared tray. Season with salt and pepper. When kumara has 15 minutes cook time remaining, cook veggies (on rack above kumara) for about 15 minutes, until tender.
5. Pat halloumi dry with paper towels. Cut in half lengthways, then slice widthways into 1cmthick pieces. Set aside. Roughly chop mint leaves and set aside. When veggies have about 5 minutes cook time remaining, heat a drizzle of oil in a large frypan on medium-high heat.
6. Cook halloumi for about 1 minute each side, until golden. When veggies have finished cooking, combine in a large bowl with baby spinach, first measure of curried dressing and lemon juice. Toss to combine and season to taste with pepper.
7. divide kumara and cauliflower salad between plates and top with slices of halloumi. Dollop over remaining curried dressing and garnish with mint and almonds. Serve with a lemon wedge on the side to squeeze over (if using).