Chopped Moroccan Halloumi Salad

Roughly chop the spinach leaves and the coriander. Tip: You can also chop spinach and coriander with scissors to save some time. Peel the carrot and chop into tiny ½cm cubes. Remove the core from the pepper and chop half into ½cm cubes and the other half into 1cm cubes. Toss the 1cm red pepper pieces in 1 tsp of olive oil and roast with the sweet potatoes for the last 10 mins.

Cut the halloumi into 1cm thick slices. Coat in the harissa. Heat a large pan with ½ tbsp of oil. Fry off the halloumi for 2-3 mins on each side, until golden brown.

Place the carrot, ½cm red pepper cubes and spinach into the bowl. Chop the fried halloumi into 20 pence sized cubes and toss this into the salad with the roasted sweet potato and red pepper.

Mix 2 tbsp of olive oil and the zest and juice of ¼ of the lemon in a large mixing bowl. Add ¼ tsp of salt and a good pinch of pepper, mix together and put to the side. Tip: To get more juice from your lemon roll it firmly between the palm of your hand and the chopping board before cutting it in half, sticking a fork into it and squeezing. Take the salad to the table and drizzle over the dressing. Toss everything together really well.