Cheesy Fiesta Crushed Halloumi & Cauliflower Salad

• Meanwhile, thinly slice red onion (see ingredients). Thinly slice cucumber into rounds. Drain sweetcorn. • Cut halloumi into 1cm-thick slices.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Once cauliflower is done, remove tray from oven.
• Using the flat base of a bowl, crush cauliflower until about 1cm thick. Drizzle with olive oil and season with salt and pepper. Sprinkle with Cheddar cheese.
• Roast until cheese is golden and crisp, 12-15 minutes.
• 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. Transfer to a paper towel-lined plate.

• While cheese is melting, heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. 

TIP: Cover the pan with a lid if the kernels are “popping” out.

• In a large bowl, combine finger lime dressing and garlic aioli.
• To bowl with dressing, add charred corn, cucumber and mixed salad leaves.
• Toss to combine and season to taste.