Grilled Halloumi with Potato and Cauliflower Salad and Curried Dressing

Steps

1. Preheat oven to 230°C.
2. Cook potatoes Pat potatoes and parsnip dry and toss with onion, garlic and ginger paste 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.
3. Prep cauliflower and broccoli Cut cauliflower and broccoli into small florets and toss on a second lined oven tray with a drizzle of oil and season. When potatoes and parsnip have 20 minutes cook time remaining, cook below potatoes for 18-20 minutes, or until tender and starting to colour.
4. Prep halloumi While veggies cook, pat halloumi dry and cut into 1cm-thick slices. When veggies have 5 minutes remaining, heat a drizzle of oil in a large (non-stick) fry-pan on medium-high heat. Cook halloumi for 1-2 minutes each side, until golden.
5. Finish salad Transfer cooked veggies to a large bowl. Add spinach, first measure of curried sour cream dressing and lemon juice. Toss gently to combine and season to taste. Cut remaining lemon into wedges.
6. Divide potato cauliflower salad between plates and top with slices of halloumi. Dollop with remaining curried sour cream dressing and sprinkle over dates. Serve a lemon wedge on the side.