Spice-roasted cauliflower tacos with chilli salsa

Instructions

1 Combine the cumin and the paprika in a large bowl. Add the cauliflower and toss to evenly coat in the spices. Heat the oil in a large non-stick frying pan over medium-high heat. Cook cauliflower, stirring, for about 3–4 minutes. Add the chickpeas and cook, stirring, for 1–2 minutes, or until lightly toasted. Keep warm.

2 Combine tomatoes, coriander, chilli and lime juice in a small bowl. Season with black pepper.

3 Lightly spray a chargrill with oil and heat over high heat. Cook courgettes and haloumi for about 1–2 minutes each side.

4 To serve, divide the lettuce, chickpea mixture and tomato salsa between tacos. Top with courgettes and haloumi to serve.