Halloumi & Lentil Salad Bowl

I completely enjoy adding halloumi to salads, as it provides a delectable caramelised and slightly salty flavour. It’s attractive paired with lentils and has a Center Jap twist, many thanks to the pomegranate and parsley.

Serves: 2 

Ingredients

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 little one spinach, leaves shredded

¼ bunch parsley, leaves picked & shredded

75 g (3.5 oz) halloumi, sliced

½ avocado, sliced

For the dressing

1 tbsp further 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. 

Unfold 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 up until golden and cooked via. 

To make the dressing, position all the components in a compact bowl and whisk to incorporate.

To make the lentil salad, incorporate the lentils, cherry tomatoes, pomegranate, little one spinach and parsley leaves in a bowl. Pour about 50 % the dressing and toss to coat. 

Lightly grease a non-adhere frying pan with olive oil and heat in excess of a medium higher heat. Pat the sliced halloumi with some paper towel to get rid of extra humidity. Fry the halloumi for 2 minutes on each facet or until eventually it’s caramelised and golden.

To assemble, divide the lentil salad and roasted sweet potato chunks across two serving bowls. Major with the halloumi and avocado slices. Finish 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-absolutely free alternate: 

Omit the halloumi or change it with cashew cheese.