Spring salad

Ingredients (serves 2) (GF/Vegan option)

• 1 block of halloumi / tofu for vegan option
• 1-2 avocado
• Half a fennel bulb /one full one if small
• Handful of cherry tomatoes on the vine
• 2 sweet potatoes
• Olive oil
• 1 tbsp sweet chilli sauce
• 2 tsp honey
• Mixed seeds (optional)

Method

• Chop the sweet potatoes to required shape and bake. I used my combination microwave for 15 minutes on jacket potato settings. If using your oven, bake on 180 Celsius fan settings for 20 minutes. (Tip: always make extra as these can be used for a couple of days for a quick lunch or dinner.)
• Chop the halloumi / tofu to cubes and marinate with a teaspoon of olive oil, the sweet chilli sauce and honey. Pan fry for a few minutes on high head until cooked. Halloumi will get a nice brown grilled colour when ready. Tofu might be the same if you are using the firm Tofoo version.
• Chop the rest of the vegetables and arrange on your plate.
• Add the baked sweet potatoes and halloumi/tofu once ready.
• Drizzle with olive oil and sprinkle with seeds if using.
• Enjoy!