Roasted sweet potato, lentil and spiced halloumi salad
10 Oct 2015
by Dinna
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- 250g sweet potatoes
- 1 red onion
- 1 Tbsp olive oil
- 250g Puy lentils
- 2 handfuls baby spinach
- seeds of half a pomegranate
- 1 tsp cumin seeds
- 150 halloumi cheese
- Dressing: Half Tbsp oil, 1 Tbsp red wine vinegar
Instructions
- 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.
Tips
- If the sweet potatoes are organic - you don't need to peel them!
- As with so many fruit & veg the really healthy part is just under the skin
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Roast - Salad - Supper
- Cuisines: - Fusion
- Ingredients: - Dairy - Exotic Fruits - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - Healthy - High Fibre - Low Cholestrol - Vegetarian
- Skill Levels: - Easy
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