Chopped Moroccan Halloumi Salad with Citrus Dressing

Ingredients

1. Preheat the oven to 200 C (392 F).
2. Clean the skin of the sweet potato and chop into 1cm squares.
3. Roughly chop the coriander and spinach.
4. Peel/finely dice the carrot into ½ cm squares.
5. Core the pepper and chop quarter of the pepper into 1cm squares and the other quarter into ½ cm squares
6. Slice the halloumi into 1cm thick slices.
7. Zest/juice ¼ of a lemon.

1. Place the sweet potatoes into a bowl with a tsp of olive oil and a pinch of salt. Mix well to coat and layer onto a baking tray. Cook near the top of the oven for about 15-20 minutes under tender.
2. Place the 1cm peppers into the same bowl with a tsp of olive oil and mix to coat. Add the 1 cm peppers with the sweet potatoes 7 minutes toward the end of cooking time.
3. In a medium skillet, heat ½ a tbsp of oil over medium heat. Coat the halloumi in the harrisa and fry for about 2 minutes on each side until golden. Transfer to a plate and slice into 2cm squares.
4. To make the salad, in a serving bowl, add the ½ cm peppers, diced carrot and spinach. Top with the sliced halloumi, roasted sweet potato/peppers and the chopped coriander.
5. To make the dressing, in a small bowl, mix a tbsp of olive oil, 1 tsp of the lemon juice, a pinch of lemon zest and a pinch of salt and pepper.
6. Pour the dressing over the salad and gently toss before eating.