Halloumi & Lentil Salad Bowl

I definitely love adding halloumi to salads, as it provides a delectable caramelised and marginally salty flavour. It is attractive paired with lentils and has a Middle Eastern twist, thanks to the pomegranate and parsley.

Serves: 2 

Components

1 sweet potato, cubed

1 tbsp further 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 infant spinach, leaves shredded

¼ bunch parsley, leaves picked & shredded

75 g (3.5 oz) halloumi, sliced

½ avocado, sliced

For the dressing

1 tbsp more virgin olive oil

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

1 tsp maple syrup

½ tsp floor cinnamon

Sea salt and pepper 

Strategy

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. Season with sea salt and black pepper. Roast in the oven for 25 minutes or right until golden and cooked through. 

To make the dressing, put all the elements in a smaller bowl and whisk to blend.

To make the lentil salad, mix the lentils, cherry tomatoes, pomegranate, newborn spinach and parsley leaves in a bowl. Pour about fifty percent the dressing and toss to coat. 

Lightly grease a non-stick frying pan with olive oil and warmth around a medium high heat. Pat the sliced halloumi with some paper towel to get rid of extra moisture. Fry the halloumi for 2 minutes on just about every facet or until finally it’s caramelised and golden.

To assemble, divide the lentil salad and roasted sweet potato chunks across two serving bowls. Best 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 times. 

Notes:

For a dairy-free of charge alternative: 

Omit the halloumi or switch it with cashew cheese.