Sarah Pound shares roasted cauliflower and halloumi salad recipe

Sarah Pound presents a recipe for a roasted cauliflower, chickpea, and golden halloumi salad designed as a substantial winter meal. The dish features pan-fried halloumi as a central component, paired with caramelized cauliflower and chickpeas.

The salad includes mixed salad leaves, dried cranberries, red onion, mint, dill, slivered almonds, and pine nuts. It is served with a Dijon mustard and maple dressing made from apple cider vinegar, mustard, maple syrup, and olive oil. The halloumi is prepared by frying it in olive oil and finishing it with a drizzle of maple syrup and lemon juice.