Sweet Potato & Halloumi Salad

• 1 large head butter or romaine lettuce (roughly chopped)
• 1 cup cherry tomatoes (halved)
• 1 wedge red onion (thinly sliced)
• 2 medium sweet potatoes (cubed)
• 1 red Romano or pointed pepper (sliced into thick rings)
• 8 oz block of halloumi cheese (cut into 6-8 slices)
• 1 handful fresh basil leaves
• olive oil (for roasting)
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 2 tsp honey
• ½ lime juice and zest
• ¼ tsp dijon mustard
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F / 200C / 180C Fan.
2. Toss the cubed sweet potato and sliced pepper in olive oil, add salt and pepper to taste, then scatter on a baking tray. Place in the oven for 20 minutes.
3. Meanwhile, prepare the dressing by whisking all of the ingredients together in a small bowl.
4. Once the sweet potatoes are tender, remove from the oven and set aside to cool down a bit while you prepare the halloumi.
5. Heat up a small layer of oil in a frying pan or grill pan, at a medium-high heat. Cook the halloumi for a couple minutes on each side, until golden.
6. Now work quickly to assemble the salad. Add the sliced lettuce, basil leaves, cherry tomatoes, onion, sweet potato and peppers into a salad bowl. Toss with most of the dressing.
7. Add the halloumi slices on top and drizzle the remaining dressing over the top.
8. Serve immediately.