Cauliflower zucchini couscous salad

• 1 Cauliflower
• 1/4 cup (60ml) olive oil
• Pinch of salt
• currants
• 250g couscous
• 1 tbsp lemon juice
• 1 zucchini, thinly sliced lengthways
• 250g haloumi, sliced
• 125g cherry tomatoes, halved
• 1 small red onion, halved, thinly sliced
• 1/3 cup coriander leaves
• Lemon wedges, to serve

Step 1Preheat oven to 180°C. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.

Step 2Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.

Step 3Heat pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.

Step 4Add the tomato and onion to the couscous in the bowl with the cauliflower and currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.