Roasted veg salads have to be the all-time best for meatless meals, but you can't stop there, you gotta layer on the excitement. Enter a mild but wildly exotic spice, golden slabs of halloumi and a yoghurty dollop of cucumber. Next-level veg accessed.
Preheat oven to 200°C fan-forced. Cut cauliflower into florets and thinly slice stem. Drain and rinse chickpeas.
Place cauliflower in a roasting tray and drizzle with 20ml (1 tablespoon) olive oil. Sprinkle with Mild Mannered Vadouvan, salt and pepper and mix well to combine. Cover tightly with foil and bake for 10 minutes or until cauliflower is starting to soften. Remove foil, add cherry tomatoes and chickpeas to tray and roast for a further 20 minutes or until cauliflower is golden.
Slice halloumi into 4 pieces. Carefully remove tray from oven and discard foil. Add halloumi to tray and drizzle with 2 teaspoons olive oil. Roast for a further 20 minutes or until cauliflower and halloumi are golden. While halloumi is roasting, continue with step 4.
Using a box grater, coarsely grate cucumber. Place in a bowl with yoghurt, salt and pepper and stir to combine.
Once halloumi is golden, remove from tray. Add spinach to roasting tray and stir to wilt slightly.
Divide vegetables between plates and top with halloumi. Serve with cucumber yoghurt and eggplant chutney.