Currants, lemon and the ubiquitous Moroccan spice blend ras el hanout give this fresh and fast salad a fragrant North African spin. Just the thing for meat-free nights, this golden-hued dish is a delightful contrast of satisfying, cheesy halloumi, tangy yoghurt and the sweet pop of cherry tomatoes.
Preheat oven to 200°C fan-forced. Line a roasting pan with baking paper. Cut cauliflower into florets and place in a bowl. Finely grate lemon zest and add to the bowl with ras el hanout. Toss to coat cauliflower well in spice mixture.
Slice onion, add to the bowl and season with salt and pepper. Drizzle with 20ml (1 tablespoon) oil and toss well to coat. Arrange cauliflower and onion in a single layer on the roasting tray. Bake for 20-25 minutes or until golden and crisp.
Cut tomatoes into quarters. Pick parsley leaves from their stems and roughly chop.
Heat remaining oil in a frypan over medium heat. Cut halloumi into thick slices and add to the pan. Cook, turning once, for 1–2 minutes or until golden on both sides.
Cut lemon in half. Squeeze juice from half the lemon into a bowl with the yoghurt and 1/2 teaspoon sea salt flakes. Give it a good stir to combine. Cut remaining lemon into wedges.
Spread yoghurt dressing in a serving bowl. Roughly chop rocket and add to bowl. Scatter over cauliflower and halloumi, then top with tomato, currants and parsley to serve. Serve with lemon wedges.