½ head cauliflower (700g), trimmed, cut into florettes
⅓ cup olive oil
2 cloves garlic, crushed
2 tsp cumin seeds, crushed
3 white zucchini (400g), sliced thickly lengthways
1 bunch asparagus, trimmed, halved
250g haloumi, cut into 7mm slices
80g baby spinach leaves, rinsed
Sumac, to serve
2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
½ tsp ground cumin
2 tsp honey
Preheat oven to 220 degrees C. Line an oven tray with baking paper. Spread cauliflower on tray. Combine oil and garlic. Drizzle cauliflower with 2 tablespoons of the oil mixture, then sprinkle with cumin seeds. Roast for 15-20 minutes or until golden. Set aside to cool slightly.
Heat a char-grill plate or barbecue over a medium to medium-high heat. Coat zucchini with some of the remaining oil mixture and cook for 3-4 minutes each side or until tender. Put asparagus and haloumi in a bowl with remaining oil mixture and toss until coated. Cook for about 2 minutes, turning, or until lightly charred. Transfer from grill to a tray.
Put cauliflower in a large bowl. Add zucchini, asparagus, haloumi and spinach. Toss to combine. Arrange on a platter or in a bowl.
To make tahini dressing, process all ingredients in a blender or blend with a stick mixer in a large jug. Drizzle vegetables and haloumi with tahini dressing and sprinkle with sumac to serve.