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You need red onions.
Provide medium sweet potato.
Prepare couscous.
Use veg stock.
Provide halloumi.
Prepare za'atar.
You need to prepare baby kale leaves.
Use coriander.

The salad can be prepared several hours ahead; cook the haloumi and add the dressing just before serving. Haloumi is a semi-firm cheese with a spongy texture and a very salty sweet flavour. It comes from the Cyprus region of Greece but is eaten in some parts of Turkey and Middle-East as well. I have another Halloumi Salad recipe on my website - https.

Slice the onions and cook on a medium heat in a frying pan with 1tbsp olive oil. Occasionally stir, and add a little water if they start to stick..
Dice the sweet potato and drizzle with olive oil, roast in a preheated oven at 180c, for around 20 minutes, or until tender..
Make the couscous by covering with stock and leaving covered. After about 5 minute, fluff with a folk and add some olive oil if needed..
Add the cubed halloumi and za'atar to the sweet potato and return to the oven for 5 minutes..
Place the leaves onto serving plates, topped with couscous, caramelised onion and roasted sweet potato and halloumi. Garnish with coriander, and olive oil or a dressing of your choice..

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