• 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.

• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. 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 to serve. Enjoy!