This is my ultimate go-to summer salad. It’s so easy and quick to make and works so well as a yummy, filling, nutritious meal to eat out in the garden on a warm evening. You can omit the halloumi if you are vegan, and you don’t have to stick to this recipe, you can add any vegetables you like.
3 sweet potatoes, peeled and chopped in bite sizes
1 block of organic High Weald halloumi, sliced
About 6 romaine lettuce leaves, chopped
10 cherry tomatoes, sliced in 4
1 red pepper, chopped
2 mini cucumbers, chopped
2 spring onions, chopped
Handful of olives of your choice
Small tin of artichoke hearts
Extra virgin olive oil
Himalayan or Oryx desert salt
Preheat oven to 180 degrees while you peel and chop the sweet potatoes. Put them on a baking tray covering with baking paper, drizzle with olive oil and sprinkle with salt. Mix them around the tray until they are all covered in the oil then place in the oven for around 30 minutes.
Prepare the rest of your veg and add to a bowl then drizzle with a little olive oil, salt and pepper (you can add lemon here if you like it) and mix well.
Place the halloumi under the grill or on the BBQ (we love it on the BBQ) and grill until nicely charred.
Remove the potatoes from the oven and place on top of the salad, then remove the halloumi from the grill or BBQ and place on top. Serve immediately.