Sautéed cauliflower and spinach with halloumi

1. Start by preparing the cauliflower: halve it, then lay it flat on the chopping board and thinly slice each piece lengthways (in the direction of the stalk), to produce thin floret slices.

2. Heat the oil in a large, lidded frying pan over a high heat. Add the cauliflower and season. Toss in the pan, for about 2 minutes, until charred in places. Add the caraway seeds, chilli and garlic. Cook, stirring, for 1 minute. Add a splash of water (about 100ml), reduce the heat to low and cover. Cook for 2–4 minutes, or until the cauliflower is just tender.

3. Meanwhile, pat the halloumi slices dry with kitchen paper, then coat them lightly in olive oil and sprinkle a little zaatar over both sides. Heat a separate large frying pan over a medium-high heat and cook for 1-2 minutes on each side, until golden.

4. Stir the spinach into the pan with the cauliflower, keeping it on the heat until the spinach has just wilted. Serve with the halloumi and toasted pitta breads, plus some Greek yogurt on the side, if liked.