Chopped Moroccan Halloumi Salad

Roughly chop the spinach leaves and the coriander. Tip: You can also cut spinach and coriander with scissors to save some time. Peel the carrot and chop into tiny ½cm cubes.

Remove the core from the peppers and chop half into ½cm cubes and the other half into 1cm cubes. Toss the 1cm pepper cubes in 2 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 spice mix. Heat a large frying pan with 1 1/2 tbsp of oil. Fry off the halloumi for 2-3 mins on each side, until golden brown.

Place your carrot, ½cm pepper cubes and spinach into a bowl. Chop your fried halloumi into 20 pence-sized pieces and toss this into your salad bowl with your roasted sweet potato, pepper and coriander.

Mix 6 tbsp of olive oil and the zest and juice of the lemon in a bowl. Add 1/2 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 your salad to the table and drizzle over your dressing. Toss everything together really well.