For the salad:
For the dressing:
Prep time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Preheat the oven to 180/350/gas 4.
Place the sweet potatoes and tomatoes in a roasting tray and drizzle over a tablespoon of rapeseed oil. Scatter over the chopped rosemary and season well with salt and pepper.
Roast for 35 minutes.
Place a tablespoon of oil in a small frying pan over a high heat and fry the halloumi slices on either side until golden. Add the dressing ingredients to the pan and cheese, stand back and let it bubble for 30 seconds. Remove and leave to one side.
Wash the salad leaves. Layer the sweet potato, tomatoes and halloumi on top. Pour over any dressing and sprinkle over the spring onion slices and pumpkin seeds. Serve immediately.
If you’re like me, and you enjoy sharp salad dressings, try adding another drizzle of cold balsamic at the end.“