200ghalloumi cheesecut into strips or small pieces
1tablespoonpure maple syrup
1/2lemonjuice squeezed
cracked black pepper
1/3cupextra virgin olive oil
1/4cupapple cider vinegar
1teaspoonpure maple syrup
1/2lemonjuice squeezed
1/2cupbasil leavesfinely chopped
1/4cupdillfinely chopped (optional)
Instructions
Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
Place the sweet potato on the tray, drizzle over 1 tablespoon of the olive oil and season well. Mix well with your hands. Roast for about 25 minutes or until cooked. Remove and let cool.
1 sweet potato, 3 tablespoons extra virgin olive oil
For the dressing: Mix all the ingredients in a small bowl or jug. Adjust to taste.
3 tablespoons extra virgin olive oil, 1 tablespoon pure maple syrup, 1/2 lemon, 1/2 cup basil leaves, 1/4 cup apple cider vinegar
To a large bowl: Add the cooked pasta, sweet potato, cucumber, cherry tomatoes, olives, spring onion and pine nuts. Drizzle over half the dressing and toss the salad together.
2 cups cooked pasta, 1 sweet potato, 1 lebanese cucumber, 1 cup cherry tomatoes, 1/4 cup kalamata olives, 4 spring onions, 2 tablespoons pine nuts
Place a medium frying pan over medium–high heat. Add the remaining olive oil and let it heat. Add the halloumi pieces and fry for about 3–4 minutes each side, until caramelised and golden. In the last minute, add the maple syrup and toss through. Squeeze over the lemon juice and season with pepper.
200 g halloumi cheese, 3 tablespoons extra virgin olive oil, 1 tablespoon pure maple syrup, 1/2 lemon, cracked black pepper
Add the halloumi pieces to the salad and toss through. You can drizzle more of the dressing over just before serving.
