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–+ servings

Roast Sweet Potato, Peppers & Halloumi Salad

This Roast Sweet Potato, Peppers & Halloumi Salad is a hearty, flavour-packed salad that's perfect for lunch or a light dinner. Easy to make, nourishing, and ideal for meal prep.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Lunch
Servings 2

Equipment

Ingredients
  

  • Salad base:
  • 1 large or 3 small sweet potatoes, peeled and diced
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 x 400g tin chickpeas drained
  • Salt pepper & olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 225 g halloumi diced
  • 50 g spinach
  • For the dressing:
  • Juice of ½ orange
  • Juice of ½ lemon
  • ¼ cup olive oil
  • 1 heaped tsp mustard
  • 1 tsp maple syrup
  • Pinch of salt
  • To finish
  • Top with toasted mixed seeds

Instructions
 

  • Preheat oven 180ºc fan. Roast the vegetables and chickpeas with cumin, paprika, olive oil, salt and pepper for 20 minutes.
  • Add the halloumi for another 15–20 minutes.
  • Whisk together the dressing, allow everything to cool slightly, then toss with spinach - some of the dressing and finish with a generous sprinkle of toasted mixed seeds.
Keyword Halloumi, Red pepper, Salad, Sweet potato
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