Spiced cauliflower steaks, halloumi and pickled red onions

Method

1. Mix the red onion with the red wine vinegar in a small non-metal bowl and set aside. Heat the grill to medium-high. Cut the cauliflower through the stem into 4 thick slices. Put on a baking tray, then brush all over with the zhoug spice paste (we used Belazu, from Waitrose and Ocado). Grill for 8-10 minutes, turning halfway, until tender.
2. Meanwhile, put the shredded kale in a large bowl, drizzle in a little olive oil and massage with your fingers for a few minutes to soften. Sprinkle over a pinch of salt and 1tbsp of the pomegranate molasses, then mix together.
3. Cut a the halloumi into 0.5cm thick slices, arrange over the top of the cauliflower steaks, then grill for another 4 minutes until golden. Serve topped with the drained red onion, dressed kale, the pomegranate seeds and another 1-2 tbsp pomegranate molasses.