Halloumi & Lentil Salad Bowl

I totally adore introducing halloumi to salads, as it adds a mouth watering caramelised and a bit salty flavour. It is stunning paired with lentils and has a Middle Eastern twist, thanks to the pomegranate and parsley.

Serves: 2 

Elements

1 sweet potato, cubed

1 tbsp additional 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 newborn spinach, leaves shredded

¼ bunch parsley, leaves picked & shredded

75 g (3.5 oz) halloumi, sliced

½ avocado, sliced

For the dressing

1 tbsp additional virgin olive oil

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

1 tsp maple syrup

½ tsp floor cinnamon

Sea salt and pepper 

Technique

Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper. 

Distribute the sweet potato cubes across the lined tray and drizzle with 1 tbsp olive oil. Time with sea salt and black pepper. Roast in the oven for 25 minutes or right up until golden and cooked by. 

To make the dressing, area all the ingredients in a modest bowl and whisk to merge.

To make the lentil salad, combine the lentils, cherry tomatoes, pomegranate, child spinach and parsley leaves in a bowl. Pour in excess of half the dressing and toss to coat. 

Frivolously grease a non-stick frying pan with olive oil and warmth around a medium higher warmth. Pat the sliced halloumi with some paper towel to remove excessive moisture. Fry the halloumi for 2 minutes on each individual facet or until it’s caramelised and golden.

To assemble, divide the lentil salad and roasted sweet potato chunks across two serving bowls. Top with the halloumi and avocado slices. End with a drizzle of the remaining salad dressing. 

Any leftover sweet potato or salad can be stored in an airtight container in the fridge for up to 3 times. 

Notes:

For a dairy-totally free alternate: 

Omit the halloumi or substitute it with cashew cheese.