Summer Halloumi Salad

Sweet potato

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) and line a baking tray with parchment paper.

Cut the sweet potato into thick slices and lay them onto the baking tray.

Drizzle over the olive oil, salt and pepper.

Place into the oven and cook until soft on the inside and beginning to brown (approximately 20 minutes).

Onion

Cut onion into thick slices.

In a small pan, melt butter over a medium heat.

Place the onion into the pan and fry until beginning to soften, but not fully soft, this should take around 7 minutes.

Remove from the heat and set aside.

Almonds

In a small fry pan on a low heat, place the almods and stir around with a wooden spoon until they begin to brown - this should take around 5 mins, and remove from the heat.

Salad base

In a large salad serving dish, cut and mix together the green leaves, cucumbers and mango.

Halloumi

In a medium fry pan on medium heat, melt the butter.

Once melted, add in 100g of halloumi, flip when lightly browned (about 1 minute each side) and remove from the flame.

Assembly

Add in to the base of the salad the sweet potato, onion, almonds and halloumi. Drizzle the balsamic dressing on top and serve immediately.