Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
For the Crunchy Chickpeas:
1 can (400g) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp paprika
½ tsp cumin
Pinch of salt
For the Grilled Halloumi:
200g halloumi cheese, sliced into 1 cm thick pieces
1 tsp olive oil
Toppings:
2 tbsp sliced almonds, toasted
Fresh parsley, chopped
