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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200°C (180°C fan). On a large baking tray, add 1 cubed sweet potato. Drizzle with olive oil, salt and pepper, and roast for 20–30 minutes, or until soft and has a little colour.
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For
2
M
I
180
g
Kale, chopped, stalks removed
1
Sweet potato, large, peeled and cubed
225
g
Halloumi, cubed
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Cook along with all of our recipes
Save your favourites and build your own collections
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Sun-dried tomato oil: Use some of the flavourful oil from the sun-dried tomato jar in your dressing instead of plain olive oil.
Dressing: this might make more dressing than you need – start with a few spoons and then see how you go, adding as you go. Leftover dressing stores in the fridge in an airtight container or jar for a week and can go on any salad you like!
Kale alternative: Baby spinach or mixed leaves can be used if you prefer a softer base (no need to massage).
Couscous swap: Regular couscous, quinoa, or bulgur wheat all work well if you don’t have giant couscous.
Add-ins: Try sprinkling toasted nuts or seeds (like almonds or pumpkin seeds) on top for added crunch.
What to do with leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed at room temperature. If refrigerated, let it sit out for about 15–20 minutes before serving. The halloumi will lose its crisp texture though so if you won’t eat the whole salad at once, just leave behind some halloumi and fry it up when ready to serve.
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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200°C (180°C fan). On a large baking tray, add 1 cubed sweet potato. Drizzle with olive oil, salt and pepper, and roast for 20–30 minutes, or until soft and has a little colour.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
180
g
Kale, chopped, stalks removed
1
Sweet potato, large, peeled and cubed
225
g
Halloumi, cubed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Sun-dried tomato oil: Use some of the flavourful oil from the sun-dried tomato jar in your dressing instead of plain olive oil.
Dressing: this might make more dressing than you need – start with a few spoons and then see how you go, adding as you go. Leftover dressing stores in the fridge in an airtight container or jar for a week and can go on any salad you like!
Kale alternative: Baby spinach or mixed leaves can be used if you prefer a softer base (no need to massage).
Couscous swap: Regular couscous, quinoa, or bulgur wheat all work well if you don’t have giant couscous.
Add-ins: Try sprinkling toasted nuts or seeds (like almonds or pumpkin seeds) on top for added crunch.
What to do with leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed at room temperature. If refrigerated, let it sit out for about 15–20 minutes before serving. The halloumi will lose its crisp texture though so if you won’t eat the whole salad at once, just leave behind some halloumi and fry it up when ready to serve.
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