A delicious combination of textures, colours and flavours. Eat it on its own or as part of a spread to delight friends and family.
- 2 sweet potatoes, peeled and cut into chunky pieces
- 1 red onion, cut into 8 wedges
- 2 tbsp olive oil
- 2 tsp paprika
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ½ tsp garlic powder
- Pinch chilli flakes
- Salt and pepper
- 225g block halloumi, cut into pieces about the same size as the sweet potato
- 250g cooked green lentils
- Handful fresh parsley, finely chopped
- Juice of 1 lemon
- Pre-heat oven to 180C fan (200C)
- Mix the olice oil with all the spices
- Dump the sweet potato and red onion into a roasting tin, pour the spiced oil over the top and season well. Mix with your hands until it’s all thoroughly coated
- Roast for around 25 mins, then add the lentils and halloumi and give it a gentle mix around
- Return to the oven for a further 15 mins until the sweet potato is soft and caught around the edges, the halloumi is soft, the lentils have absorbed all the delicious juice and everything is good
- Remove from the oven and stir through the lemon juice and a bit more olive oil
- Arrange on a platter, sprinkle with parsley and eat!
Sophie cooks 