• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. • In a medium bowl, place haloumi and cover with water to soak. • Place cauliflower on a lined oven tray. Sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion. • Slice avocado in half, scoop out flesh and roughly chop. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine mild chipotle sauce and mayonnaise.

• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.

• Divide avocado salad between bowls. Top with Mexican charred cauliflower and haloumi. • Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!