This dish is full of beautiful, sunny colours and the reds, oranges and yellows hint to the nutrient profiles of its ingredients. Brightly coloured vegetables are richer in phytonutrients than their dull-coloured counterparts. We hope you enjoy this bowl of sunshine!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Small Sweet Potato
Preheat the oven to 200°C. Cut the tomatoes in half and roughly chop the coriander (stalks and all). Chop the sweet potato into 2cm cubes (no need to peel). Zest the lime. Halve, peel and chop the red onion into roughly 2cm chunks.
In a mixing bowl, toss the sweet potato and onion in a splash of olive oil, a pinch of salt, a grind of pepper and half the Mexican Spice. Place on a lined baking tray in a single layer. Roast on the top shelf of your oven until golden and crisp at the edges, 20-25 mins.
Cut the halloumi into roughly ½cm thick slices.
In a small bowl, mix the remaining Mexican spice with the lime zest and a splash of olive oil. Roll the lime firmly on your work surface with the flat of a hand to loosen it up. Cut it in half and squeeze some lime juice into the spice mixture along with a pinch of salt and grind of pepper. Rub the mixture over the halloumi slices.
Heat a drizzle of olive oil in a frying pan on medium heat. Fry the halloumi until just golden, 2 mins on each side. TIP: Don’t overcook the halloumi as it will become brittle and lose its wonderful texture.
In a large bowl toss the tomatoes with another squeeze of lime juice. Add the coriander, sweet potato and onion. Share between your plates and top with the halloumi slices. Enjoy!