Process cauliflower in a food processor until is resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste
Preheat a grill or frying pan with 1 tablespoon oil over medium-high heat. Season chicken with salt and freshly ground black pepper, add to pan and cook for 3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Clean pan, return to heat and add 1 tablespoon oil. Pan-fry haloumi for 1-2 minutes each side or until golden brown. Remove from heat
Slice chicken and toss through cauliflower mixture along with the haloumi
Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately
