Halloumi, Kumara and Cauliflower Tray Bake with Curried Dressing

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Toss kumara with first measure of ginger and 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.
2. While kumara cooks, prepare veggies. Cut cauliflower into medium florets; slice courgette into 1cm-thick rounds; cut capsicums in half and remove seeds.
3. Toss cauliflower, courgette and capsicums with second measure of ginger and garlic and a drizzle of oil on second prepared tray. Season with salt and pepper. When kumara has 15 minutes cook time remaining, roast veggies (on oven rack above kumara) for 13-14 minutes, until tender.
4. Pat halloumi dry with paper towels. Cut in half lengthways, then slice into 1cm-thick pieces widthways. Roughly chop mint leaves. Set both aside. When veggies have about 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat.
5. Add halloumi to pan and cook for about 1 minute each side, until golden. When veggies are finished roasting combine all in a large bowl. Add spinach, first measure of curried dressing and lemon juice. Toss to combine and season to taste with pepper.
6. To serve, divide kumara and cauliflower salad between plates and top with pieces of halloumi. Dollop with remaining curried dressing and sprinkle with chopped mint leaves and almonds. Serve a lemon wedge on the side for squeezing (if using).