1 pack of halloumi
Seeds of 1/2 a pomegranate
Handful of coriander, chopped
200g of black quinoa
1 pepper, finely diced
1 large or 2 small tomatoes, finely diced
1 small sweet potato, diced largely
Handful of walnuts
1/2 a lemon
Large swig of olive oil
Small swig of balsamic
1/2 TBSP of wholegrain mustard
Fresh or dried chilli
Pink Himalayan or Celtic sea salt
1 TSP of organic, raw, virgin coconut oil
Melt 1/2 TBSP of coconut oil in a baking tray in the oven around 180°c.
Once melted, add the sweet potatoes into the baking tray, making sure that all the potatoes have been covered in oil then sprinkle some salt over them. Leave to bake for roughly 10-15 minutes or until the potatoes start to brown slightly on the outside and are soft on the inside. Once cooked, remove from the oven and leave to cool.
Cook the black quinoa, following the instructions on the packet. Once cooked, strain and leave to cool.
Whilst both of these are cooking, cut the pomegranate in half and scrape the seeds out. Add into a mixing bowl.
Dice the tomatoes and pepper and chop a handful of coriander then add these into the mixing bowl. Add in the walnuts.
Once cooled slightly, add the quinoa and sweet potatoes into the mixing bowl and combine all the ingredients.
For the dressing, add a large swig of olive oil into a mixing jug or cup then squeeze a little bit of lemon in. It’s important to only put a little bit of lemon in at first then stir to get the thick vinaigrette style consistency. Once this consistency has been achieved, keep adding the lemon juice in until it tastes the perfect mix of oil and lemon.
Add in a swig of balsamic, a pinch of dried cumin and coriander, the mustard, salt and pepper and the chilli then stir.
Slice the halloumi and either fry in coconut oil or cook under the grill. Once cooked, chop into small pieces and mix in with the other ingredients in the bowl.
Lastly, throw over the dressing, mix well and serve.