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. Red and yellow veggies are high in carotenoids, which are powerful antioxidants that protect against certain cancers and are beneficial for eye and bone health. 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.
Preheat the oven to 200 degrees. Cut the tomatoes in half and roughly chop the coriander. Chop the sweet potato into 2cm cubes (don’t peel the nutritious skin). Halve, peel and chop the red onion into roughly 2cm chunks.
Toss the sweet potato and onion in a splash of olive oil, a pinch of salt and a grind of black pepper. Place on a baking tray in a single layer. Cook 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.
Mix the Mexican spice with the zest of the lime 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 black pepper. Rub the spice mixture over the halloumi slices.
Heat a drizzle of olive oil in a frying pan on medium heat. Cook 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 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!