Roast Sweet Potato And Halloumi Salad

1. 1

   1. Peel and chop the sweet potato and carrot.

2. 2

   2. Put root veg into a roasting tin along with half of the cherry tomatoes. Sprinkle with some oil, balsamic vinegar, cumin seeds and season. Roast at 200C/ 400F/ GM6 until tender (about 20 minutes).

3. 3

   2. On a separate tray, put a layer of pinenuts and roast in oven until golden, shaking when necessary (this will take about 5 minutes, maybe less so check)

4. 4

   2. Slice the Halloumi into 1cm slices, allow 2 slices each.

5. 5

   3. Plate the salad leaves and top with the roast vegetables.

6. 6

   4. Using a griddle pan (only because it has nice lines, any pan or grill will do just fine) and cook the halloumi on a hot heat, it will go a bit golden but not melt. This should only be for 10 seconds or so each side. Put the slices of halloumi on top of the roast vegetables.

7. 7

   5. Cut the remaining of the cherry tomatoes in half and put in a circle around the plate

8. 8

   6. Drizzle the outside circle of tomatoes with balsamic vinegar and then cream, and sprinkle the whole thing with roasted pinenuts.

9. 9

   7. Serve with Red Wine

* Per serving · 4 servings · Values may vary.

No additional tips available.