Halloumi, Maori Potato and Cauliflower Salad with Curried Dressing

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss Maori potatoes and parsnip with ginger, garlic and a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once to ensure even cooking.
3. Cut cauliflower into small florets and place on second prepared tray, along with broccolini. Drizzle with oil and season with salt and pepper. When potatoes and parsnip have 15 minutes cook time remaining, roast cauliflower (on rack below potatoes) for 12-15 minutes, until tender.
4. While veggies cook, pat halloumi dry with paper towels and cut into 1cm-thick slices.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook halloumi for 1-2 minutes each side, until golden. Set aside on a paper towel.
6. Transfer all roasted veggies to a large bowl. Add spinach, first measure of curried dressing and lemon juice. Toss gently to combine and season to taste with salt and pepper.
7. divide Maori potato and cauliflower salad between plates and top with slices of halloumi. Dollop with remaining curried dressing and sprinkle over dates. Serve a lemon wedge on the side, to squeeze over just before eating (if using).