Cauliflower Salad with Preserved Lemon Dressing

Serves 4

1kg head cauliflower

2 tsp fennel seeds

½ tsp chilli flakes

¼ cup olive oil

500g halloumi, cut into 2cm slices ¼ cup currants

¼ cup capers

1 apple, sliced thinly

75g baby spinach leaves

⅓ cup natural almonds, toasted and

chopped PRESERVED LEMON DRESSING ¼ cup extra virgin olive oil

¼ cup apple cider vinegar

1 tbsp Greek-style yoghurt

1 small garlic clove, crushed

1 tbsp finely chopped preserved lemon 2 tsp Dijon mustard

2 tsp honey

To make the dressing, whisk all ingredients in a small jug. Season with salt and pepper.

Preheat a barbecue plate or chargrill to a medium heat. Slice cauliflower into 2cm slices. Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook cauliflower for 7 minutes, turning regularly, or until lightly charred. Transfer to a serving bowl.

Brush halloumi with remaining oil. Cook on hotplate for 2 to 3 minutes each side, until golden. Cover lightly with foil.

Add currants, capers, apple, spinach and almonds to cauliflower. Serve with halloumi. Spoon over the dressing.