This herbaceous hero is here to nourish up your night. Gently spiced and beautifully roasted veggies go in the bowl with golden halloumi and a coriander and green onion dressing for serves of delicious virtue. Add the tang of lemon and yoghurt and your nutrition balance sheet will be in good form.
Preheat oven to 210°C fan-forced. Cut cauliflower and broccoli into small florets. Cut zucchini into small wedges. Peel and crush garlic. Zest lemon.
Place vegetables, garlic, ½ the cumin and coriander spice blend and the lemon zest on a lined baking tray. Drizzle with ½ the oil, season with salt and pepper and toss to combine.
Roast vegetables for 15–20 minutes or until almost tender. Remove tray from oven. Break halloumi into small pieces, add to tray and drizzle with 1 teaspoon oil. Bake for a further 10–12 minutes or until halloumi is golden. While halloumi and vegetables are cooking, continue with step 4.
Rinse coriander and finely chop leaves and stems. Thinly slice spring onion. Juice ½ the lemon.
Place coriander, spring onion, lemon juice, remaining cumin and coriander blend and remaining oil in a bowl and mix to combine. Season with salt and pepper.
Divide spinach between bowls. Top with roasted vegetables and halloumi. Drizzle with dressing. Cut remaining lemon into wedges. Serve salad with yoghurt and lemon wedges.