2 tbsp lemon juice
pinch of sugar
1 tsp Dijon mustard
1 tbsp yoghurt
¼ cup olive oil, plus
1kg sweet potatoes, cut into wedges
1 tsp chilli flakes
vegetable oil, for frying
250g haloumi, thinly sliced
2 cups quinoa, cooked
½ cup walnuts, toasted and chopped
1 cup kale, shredded and blanched
½ cup parsley leaves
2 green onions, finely chopped
1 cup pomegranate seeds
To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.
Preheat oven to 200°C. Place sweet potatoes, 3 tablespoons olive oil, and chilli in a large bowl and gently toss to combine. Place potatoes on a baking tray and roast for 20-25 minutes, or until golden. Set aside.
Heat vegetable oil in a large frying pan and cook haloumi in batches for 2-3 minutes on each side, or until golden.
Drain cheese on paper towels. Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine. Place sweet potatoes on a large serving platter, spoon quinoa salad over sweet potatoes, and top with crisp haloumi.