[Salad Series / Cal Smart] Mexican Charred Cauliflower, Haloumi & Avocado Salad

• 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.