1 thin sweet potato (about 350g), cut into 1cm thick discs
2 Tbsp extra virgin olive oil, plus extra 5 Tbsp
1⁄2 tsp ground cumin
1⁄4 tsp ground cinnamon
Sea-salt flakes and freshly ground black pepper, to season
1 cup quinoa
500ml chicken stock
1⁄2 small red onion, thinly sliced
400g can lentils, drained, rinsed
2 cups finely shredded red cabbage
1/3 cup dried cranberries, roughly chopped
1⁄4 cup pepitas
1⁄4 cup roasted almonds, roughly chopped
Arils from 1⁄2 pomegranate 1⁄2 cup coriander leaves, roughly chopped
1⁄2 cup at-leaf parsley leaves, roughly chopped
1⁄2 cup mint leaves, roughly chopped
1 Tbsp red wine vinegar
2 tsp dijon mustard
250g haloumi, thinly sliced
Preheat oven to 180°C. Line an oven tray with baking paper. Arrange sweet potato on prepared tray, drizzle with oil, sprinkle with spices, season, then rub to coat. Roast for 20 minutes or until just tender. Set aside for 10 minutes to cool to room temperature.
Meanwhile, put quinoa in a sieve and rinse under cold running water. Put stock and quinoa in a medium saucepan and bring to the boil over a medium heat. Simmer for 12 minutes or until liquid is fully absorbed. Remove from heat. Spread onto an oven tray and set aside for 20 minutes to cool.
Put onion, lentils, cabbage, cranberries, pepitas, almonds, pomegranate arils, herbs, vinegar, mustard and 41⁄2 Tbsp of the extra oil in a large bowl, tossing well to combine. Add quinoa and sweet potato, tossing well. Season, then transfer to a large serving platter.
Heat remaining oil in a large frying pan over a medium heat. Add haloumi and cook for 2 minutes each side or until golden. Serve salad topped with hot haloumi.