I stumbled upon this salad and the look of it just took me in. The colors match wonderfully and taste is just divine. It’s a little work to prepare, but not too much and definitely worth it! It’s perfect as a side for a BBQ, but also rich enough as a lunch salad.

Here’s what you need to prepare:

Ingredients

1-2 sweet potatoes, diced

1 pack halloumi cheese, diced and tossed in a little flour

1-2 tablespoons Sunflower oil

1-2 spring onions

A handful cashew nuts

1-2 handfuls of pomegranate seeds

Leaf Parsley, chopped

Coriander, chopped

Mint, chopped

For the dressing:

Juice of 1 lemon

2 tablespoons Olive oil

1 tablespoon Maple syrup

Salt & pepper

Directions

Preheat the oven to 200°C air circulation.

Peel and then dice the sweet potatoes in nice bite sized pieces, drizzle with olive oil and place in the oven for 25 minutes. Remove from oven when ready and place into a nice large serving bowl.

Meanwhile dice the halloumi cheese, toss it in a little flour. Then put in a pan with sunflower oil and fry until light golden brown. Also put in the serving bowl when ready. Now chop up the spring onion into little rings. Chop the leaf parsley, mint and coriander. Add the cashews, pomegranate seeds and mix.

Prepare the dressing by adding all ingredients together and whisking until smooth and drizzle over the salad and mix.

Enjoy!