Sweet Potato & Quinoa Salad

Serves 4

2 tbsp lemon juice

pinch of sugar

1 tsp Dijon mustard

1 tbsp yoghurt

¼ cup olive oil, plus

3 tbsp

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.