Prep time: 30 mins | Cooking time: 40 mins
1 medium sized yellow cauliflower cut into florets
1 medium sized purple cauliflower cut into florets
200g vegan halloumi cut into cubes
120g lambs lettuce
1 large fennel bulb sliced
250g rainbow radishes halved
1 white chicory bulb
1 red chicory bulb
1 courgette finely sliced into ribbons using a vegetable peeler
2 figs sliced
2 preserved lemon sliced
large handful of @kapefoods turmeric and smoked paprika almonds crushed
Himalayan pink salt
handful of dill
handful of edible spring petals
Preheat oven to 200C.
In 3 separate large mixing bowls add the cauliflower florets, sliced fennel and halved radishes. Coat the cauliflower in olive oil and season with Himalayan pink salt to taste. Coat the fennel in olive oil, season with salt to taste and add some finely chopped dill. Coat the radishes in olive oil, garlic granules and salt to taste also.
Transfer each of the cauliflower, fennel and radish ingredients to 3 separate parchment paper lined baking trays and roast for 35 mins.
Meanwhile dry fry the halloumi cubes on a low heat turning halfway through until the outer edges start to crisp.
Then make up the rest of the salad incorporating all of the remaining ingredients to a large sharing style serving bowl. Start by adding the lambs lettuce first as a bed and then layer the rest of the ingredients on top.
Finish with a generous sprinkle of turmeric and smoked paprika nuts and also edible spring flowers too if desired.