Ingredients

Sweet potatoes, diced

1 can chickpeas, drained

Salt and black pepper to taste

Paprika to taste

2 tablespoons olive oil (divided)

1 package halloumi cheese, sliced for grilling

1 green apple, diced

200g chopped kale

Smoked walnuts for garnish

For the dressing:

1 tablespoon yogurt

Juice of 1/2 lemon

1 tablespoon pumpkin seeds

1 tablespoon chopped parsley

1 tablespoon honey

1 tablespoon tahini

1/2 teaspoon chili powder

Salt to taste

Water as needed to thin the dressing

Preparation

Preheat oven to 200°C (390°F).

Toss the diced sweet potatoes and chickpeas with 2 tablespoons of olive oil, salt, pepper, and paprika. Place them on a baking sheet and bake for 20-25 minutes, until the potatoes are tender and the chickpeas are slightly crisp.

While the vegetables are roasting, massage the chopped kale with 1 tablespoon of olive oil to soften it. Set aside.

Heat a skillet over medium heat and fry the halloumi cheese slices until golden brown on both sides. Set aside.

To make the salad, combine the roasted sweet potatoes, chickpeas, kale, and green apple in a large salad bowl. Top with the grilled halloumi and smoked walnuts.

To make the dressing, combine the yogurt, lemon juice, pumpkin seeds, parsley, honey, tahini, chili powder, and salt. Add water as needed to reach the desired consistency.

Pour the dressing over the salad and toss gently, then serve.