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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g sweet potatoes
  • 1 red onion
  • 1 Tbsp olive oil
  • 250 g 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

Method
 

  1. Preheat the oven to 200°C.
  2. Peel and cut the sweet potatoes into bite-sized cubes and cut the onion into wedges.
  3. Arrange the chopped vegetables in a baking dish, drizzle with oil, season with salt and pepper, then bake for about 25 minutes.
  4. Meanwhile, cook the lentils according to the packaging instructions and drain.
  5. Crush the cumin seeds.
  6. Cut the halloumi into 1cm thick slices, sprinkle these with the crushed cumin then fry in a hot pan or griddle pan. Set aside.
  7. 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.