MEDITERRANEAN PASTA SALAD WITH GOLDEN HALLOUMI

Serves 4

Ingredients:

• 2 cups cooked pasta, I used large spirals

• 1 large lebanese cucumber, chopped

• 1 small sweet potato, cut into cubes (skin left on)

• 1 tablespoon extra virgin olive oil

• 1 cup cherry tomatoes, cut into quarters

• 1/4 cup kalamata olives, roughly chopped

• 4 spring onion, finely chopped

• 2 tablespoons pine nuts, toasted

• 200g halloumi cheese, cut into strips or small pieces

• 2 tablespoons extra virgin olive oil

• 1/2 lemon, juice squeezed

• 1 tablespoon maple syrup

• Sea salt & cracked black pepper

Dressing:

• 1/3 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tsp maple syrup

• 1/2 lemon, juice squeezed

• 1/2 cup basil leaves, finely shredded

• 1/4 cup dill, finely chopped (optional)

Method:

1. Preheat the oven to 180 degrees Celsius. On a lined baking tray, lay out sweet potato cubes. Drizzle over olive oil and season well. Mix them all with your hands and roast for approx. 25 mins. Remove and let cool.

2. Place a large pot of water onto a boil. Season well with sea salt flakes. Once boiling, add pasta and cook for approx. 8-10 minutes, or until al dente. Remove, run some cold water through and set aside.

3. For the dressing: Mix together all ingredients in a small bowl or jug. Adjust to taste.

4. To a large bowl: Add cooked pasta, sweet potato, cucumber, cherry tomatoes, kalamata olives, spring onion and pine nuts. Drizzle over half the dressing and toss the salad together.

5. Place a medium fry-pan onto medium/high heat. Add extra virgin olive oil and let it heat. Add the halloumi pieces and pan-fry for approx. 3-4 minutes each side, until caramelised and golden. In the last minute, add the maple syrup and toss through. Season with pepper and squeeze over lots of fresh lemon juice. Add the halloumi pieces to the salad and toss through. You can drizzle more of the dressing over just before serving.