Living in a warm climate, I love a good salad recipe. Particularly one that is a meal in itself, like this one. Enjoy! 

Ingredients 

1 medium sweet potato, peeled and sliced into 0.5cm rounds 

1/2 cup quinoa

250g halloumi 

1 cup green beans, blanched and halved lengthwise 

1/2 avocado, thinly sliced

1/4 cup almonds 

1/2 cup mint leaves, washed

2 tablespoons currants 

Olive oil 

Salad dressing ingredients 

1/4 cup olive oil 

1.5 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

1 teaspoon honey 

Salt and pepper 

Directions

1. Preheat oven to 180 degrees C and prepare a baking tray with baking paper.

2. Place sliced sweet potato in a bowl. Drizzle with olive oil and a pinch of salt. Toss to combine. 

3. Place sweet potato on baking tray. Bake for 30 minutes, or until cooked to your liking.

4. Meanwhile, cook quinoa according to directions, then set aside to cool. 

5. Slice halloumi into 1cm wide slices. Cook in a frying pan over medium heat with a drizze of olive oil, until lightly browned on both sides. Slice into smaller pieces, if desired. 

6. Meanwhile, make salad dressing by mixing all ingredients together. Season to taste. 

7. Arrange cooled sweet potato on salad platter. Top with cooked quinoa, green beans, halloumi, mint leaves, avocado, almonds and currants. 

8. Before serving, pour over salad dressing. 

9. Enjoy!