Ingredients

• 1 small head cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup cooked green lentils, drained
• 150 g halloumi, cut into 1 cm cubes
• 1 cup baby spinach leaves
• ½ small red onion, thinly sliced
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 200 °C (400 °F).
2. Toss cauliflower with olive oil, smoked paprika, salt and pepper. Spread on a baking sheet and roast 20 min until tender and lightly charred.
3. Meanwhile, sear halloumi in a nonstick pan over medium heat 2–3 min per side until golden.
4. In a large bowl whisk lemon juice, mustard and a pinch of salt.
5. Add lentils, roasted cauliflower, halloumi, spinach, onion and parsley. Toss gently to coat.
6. Adjust seasoning and serve warm or at room temperature.

Notes

• Swap spinach for kale or arugula if preferred
• For extra crunch add 2 tbsp toasted pumpkin seeds
• Prep lentils and halloumi ahead to save 10 min on cook day

Nutrition (per serving, serves 2)

Calories: ~350 kcal | Protein: 18 g | Carbs: 28 g | Fat: 16 g | Fiber: 10 g