[Low-Carb] Halloumi & Roast Veggie Salad

• Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side.

While the veggies are roasting, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the mild North Indian spice blend (see ingredients) and garlic, stirring, until fragrant, 1 minute. Stir through the light coconut milk (see ingredients) and simmer until thickened, 1-2 minutes. Season to taste. Set aside to cool. Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.