I completely adore including halloumi to salads, as it adds a tasty caramelised and a little salty flavour. It’s stunning paired with lentils and has a Middle Jap twist, thanks to the pomegranate and parsley.
1 sweet potato, cubed
1 tbsp excess virgin olive oil
sea salt and pepper
1 400g (14.1 oz) tin lentils, drained and rinsed
10 cherry tomatoes, halved
¼ cup (40g) pomegranate arils
2 handful little one spinach, leaves shredded
¼ bunch parsley, leaves picked & shredded
75 g (3.5 oz) halloumi, sliced
½ avocado, sliced
For the dressing
1 tbsp further virgin olive oil
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
1 tsp maple syrup
½ tsp floor cinnamon
Sea salt and pepper
Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
Spread the sweet potato cubes across the lined tray and drizzle with 1 tbsp olive oil. Year with sea salt and black pepper. Roast in the oven for 25 minutes or until finally golden and cooked by way of.
To make the dressing, place all the substances in a little bowl and whisk to incorporate.
To make the lentil salad, blend the lentils, cherry tomatoes, pomegranate, toddler spinach and parsley leaves in a bowl. Pour in excess of half the dressing and toss to coat.
Lightly grease a non-adhere frying pan with olive oil and warmth more than a medium higher heat. Pat the sliced halloumi with some paper towel to get rid of extra dampness. Fry the halloumi for 2 minutes on every single aspect or till it’s caramelised and golden.
To assemble, divide the lentil salad and roasted sweet potato chunks throughout two serving bowls. Top rated with the halloumi and avocado slices. Finish with a drizzle of the remaining salad dressing.
Any leftover sweet potato or salad can be saved in an airtight container in the fridge for up to 3 days.
For a dairy-totally free choice:
Omit the halloumi or replace it with cashew cheese.