Let’s Connect! Facebook Instagram and Pinterest

Warm spices, caramelised sweet potatoes and crunchy beetroot all cosied in with protein packed lentils. Topped off with salty grilled Halloumi. Who said salads were just for Summer?

Serves 4.

1 x tin green lentils, drained
3 x medium sized sweet potatoes, peeled and cut into 1cm cubes
Cooking spray
2 tbsp balsamic vinegar, divided
1/4 teaspoon black pepper
1 garlic clove, minced
1 tsp lazy ginger
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1 teaspoon Dijon mustard
200g cooked beetroot, diced into 1cm cubes

200g Halloumi

Fresh flat parsley leaves, chopped
1 tablespoon raw pumpkin seeds, toasted

Pre heat the oven to 220°C.

Arrange the sweet potatoes on a large baking tray and spray with the cooking spray then toss with 1/2 tbsp of the balsamic vinegar and a grind of sea salt.

Roast in the oven, on a lower rack for about 20-25 minutes, stirring half way through. Remove from the oven and set aside.

Cut the Halloumi into slices and dry fry or grill until browned and then break into bite-size pieces.

Toast the pumpkin seeds in a dry frying pan over a medium heat. As soon as they start to ‘pop’ remove from the heat.

Warm a large, deep sided pan over a medium heat and spray with cooking spray. Gently sauté the garlic and ginger, then add the coriander, cumin, and cinnamon and cook until fragrant, about 1 minute. Stir in the lentils and warm through.

Add the mustard and remaining balsamic vinegar then add the roasted sweet potato and the beetroot.

Season with additional sea salt and pepper, to taste.

Serve with the grilled Halloumi on top and sprinkled with the parsley and pumpkin seeds.

This ‘salad’ is lovely served warm or at room temperature and also works really well in a lunchbox.