Halloumi, Kumara and Cauliflower Winter Salad with Curried Dressing

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara 2cm; cut cauliflower into small florets; slice courgette into 1cm thick rounds. Toss vegetables on prepared tray with ginger, garlic and a drizzle of oil. Season and roast for about 20 minutes, until tender. Turn once during cooking.
2. Pat halloumi dry and slice widthways, into 1cm thick pieces. Slice roasted capsicum 1cm. Set both aside.
3. Roughly chop mint leaves and set aside.
4. When vegetables have about 5 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on medium-high heat. Cook halloumi for about 1 minute each side, until golden.
5. When vegetables have finished cooking, combine in a large bowl with roasted capsicum, spinach, first measure of curried dressing and lemon juice. Toss to combine and season to taste, with pepper.
6. To serve, place salad onto a plate and top with slices of halloumi. Dollop over remaining curried dressing (if using). Garnish with mint and almonds (if using).