Ingredients

Bag of mixed salad leaves

Sweet potato

A carrot

1/2 Packet of Halloumi cheese

Cumin seeds (1 teaspoon)

Punnet cherry tomatoes

Balsamic vinegar

Single cream

Pinenuts (50g)

Oil

Salt and Pepper

Preparation

  1. Peel and chop the sweet potato and carrot.
  2. Put root veg into a roasting tin along with half of the cherry tomatoes. Sprinkle with some oil, balsamic vinegar, cumin seeds and season. Roast at 200C/ 400F/ GM6 until tender (about 20 minutes).
  3. On a separate tray, put a layer of pinenuts and roast in oven until golden, shaking when necessary (this will take about 5 minutes, maybe less so check)
  4. Slice the Halloumi into 1cm slices, allow 2 slices each.
  5. Plate the salad leaves and top with the roast vegetables.
  6. Using a griddle pan (only because it has nice lines, any pan or grill will do just fine) and cook the halloumi on a hot heat, it will go a bit golden but not melt. This should only be for 10 seconds or so each side. Put the slices of halloumi on top of the roast vegetables.
  7. Cut the remaining of the cherry tomatoes in half and put in a circle around the plate
  8. Drizzle the outside circle of tomatoes with balsamic vinegar and then cream, and sprinkle the whole thing with roasted pinenuts.
  9. Serve with Red Wine