Roasted sweet potato and halloumi salad

• 1 medium sweet potato cut into cubes
• 20g olive oil
• 50g low protein halloumi style cheese
• 25g tomatoes
• 25g cucumber
• 50g mixed salad leaves
• Salt and pepper to taste

1. Place the cubes of sweet potato on a baking tray and drizzle with the olive oil before baking at 180℃ for 20 minutes until golden and crunchie.
2. Slice the halloumi style cheese, tomatoes and cucumber and add these to the mixed leaves, topping with the cooked sweet potato and serve warm.
3. You can dress the salad with any salad dressing or mayonnaise.

Chef tips

• Great for a lunch or BBQ.
• Any low protein cheese can be used in this recipe.
• Any salad vegetables can be added including celery, peppers, beetroot, cress.
• If you need to add exchanges, baby spinach is great here.
•  Coconut yogurt garlic and smoked paprika is a great dressing for this salad.