TIP If you are making this in advance, don’t fry the halloumi until you’re ready to eat.GLUTEN
SERVES 2
• 200g sweet potatoes
• Olive oil
• Salt and pepper
• 150g pearled spelt
• 1 tbsp tahini
• 60g spinach leaves, roughly chopped
• 150g tomatoes, roughly chopped
• 1 tbsp fresh mint leaves, roughly chopped
• 100g halloumi
Spelt is a more unusual grain. Yes, it contains gluten, which is probably at least partly why it hasn’t reached the same popularity level as quinoa. If you can’t find spelt, rice would work very well instead.
Preheat the oven to 200°C fan/220°C conventional/gas mark 7.
Peel and chop the sweet potatoes into cubes and place on a lined baking tray. Drizzle with olive oil, season with salt and pepper and roast in the oven for 20–30 minutes, until soft.
Cook the spelt in a saucepan of boiling salted water for 20 minutes.
Drain any excess water and stir in the tahini, along with a little salt to taste.
Add the chopped spinach to the spelt. Replace the lid to let it wilt slightly.
Add the cooked sweet potato, tomatoes and chopped mint to the pan and mix everything together. Transfer to a serving dish or two plates.
Fry the halloumi in a dry frying pan and place on top of the salad. Serve immediately before the cheese becomes rubbery.
TIP If you are making this in advance, don’t fry the halloumi until you’re ready to eat.