Roasted sweet potato, lentil and spiced halloumi salad
This salad is super-healthy, filling and full of nutrition! Perfect for those days when you need to take care of your body and immune-system. If you’d like your cheese spicy add some chilli flakes to the cumin!
Ingredients
Method
- Preheat the oven to 200°C.
- Peel and cut the sweet potatoes into bite-sized cubes and cut the onion into wedges.
- Arrange the chopped vegetables in a baking dish, drizzle with oil, season with salt and pepper, then bake for about 25 minutes.
- Meanwhile, cook the lentils according to the packaging instructions and drain.
- Crush the cumin seeds.
- Cut the halloumi into 1cm thick slices, sprinkle these with the crushed cumin then fry in a hot pan or griddle pan. Set aside.
- Transfer the cooked vegetables into a serving dish, sprinkle it with the spinach leaves, scatter the pomegranate seeds over and toss with the oil & vinegar.