Roast Cauliflower and Halloumi Salad | Bertolli Olive Oil

Ingredients

• ½ large cauliflower, chopped into florets
• 120g mixed salad leaves
• ¼ red onion, finely sliced
• 1 pack halloumi cheese
• 1 can chickpeas, drained and rinsed
• 1/3 cup dried cranberries
• Handful of fresh parsley and dill
• 1 tsp sumac
• ½ tsp cumin
• Salt and pepper
• 3 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity, plus extra for cooking
• 2 tbsp balsamic vinegar
• 1 tsp honey