Super salad!

I have been making this salad for years, it is very versatile, you can swap the lentils for chickpeas or quinoa and swap the watercress for kale or rocket. It's super as it contains all your macro nutrients, it has healthy fats, complex carbohydrates a protein and some amazing phytonutrients from the vegetables.

This is a great meal to batch cook, I usually make it for dinner and serve it warm and the leftovers get eaten as a cold salad for lunch the next day.

For the kids I usually split the ingredients on the plate as a lot of kids can find it difficult to eat a plate of food all mixed together. So they get a couple of spoonfuls of lentils, next to their sweet potato chunks, and halloumi and a nice selection of the vegetables. Mine like to dip their potatoes into the tahini sauce as it's creamy and a little sweet with the honey so can go down quite well with kids.

Ingredients: serves 2

3 medium sweet potatoes

250g Puy lentils

1/4 tsp cinnamon

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp paprika

2 tbsp olive oil

225g pack organic halloumi

60g (2 large handfuls) watercress

15g fresh parsley

1/2 avocado

10 baby plum tomatoes

1 tbsp dukkah

Tahini sauce:

1 tbsp tahini

1 tsp apple cider vinegar

1 tsp honey

1 garlic clove minced

2 - 3 tbsp water

Method:

Preheat the oven to 180 degrees. Chop the sweet potato into small chunks and

add to a baking tray, add all spices, olive oil and seasoning and bake for 25-30

minutes. Chop halloumi into chunks, remove tray from oven and add halloumi,

bake for a further 10 minutes until potatoes are cooked and halloumi is golden.

Meanwhile cook the lentils (you can also use tinned or pouches of lentils for ease).

Add these to the tray and mix.

Add to a bowl and gentle stir in watercress, parsley, avocado and tomatoes.

Mix tahini sauce ingredients in a bowl (if the sauce is too thick add more water).

Drizzle with sauce and top with dukkah.

Enjoy!