Warm Sweet Potato, Basil Haloumi & Rocket Salad

While the sweet potato is cooking, peel and crush the garlic. Finely chop the bake-at-home ciabatta into small croutons. Roughly chop the roasted hazelnuts. Finely chop the parsley (reserve a few leaves for garnish!). Zest then juice the lemon. Peel the carrot into ribbons using a vegetable peeler. Tip: Feel free to grate the carrot if you would prefer! Cut the basil haloumi into 1 cm cubes.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the ciabatta croutons and cook, stirring occasionally, for 4-5 minutes, or until crispy. Tip: If the croutons aren’t crisping up, add more oil. Add the hazelnuts and cook for a further 2 minutes, or until fragrant. Transfer to a medium bowl and add the parsley. Season to taste with salt and pepper, mix well and set aside. Tip: Go easy on the salt as haloumi is very salty!

In a small bowl, combine the lemon zest and Greek yoghurt. Tip: Add as much or as little lemon zest as you like depending on your taste preference. Set aside. In another medium bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), lemon juice (2 tsp for 2 people / 1 tbs for 4 people), rocket leaves and carrot. Just before serving, toss to coat. Tip: Toss your salad just before serving to prevent soggy leaves!

Return the large frying pan to a medium-high heat and add a drizzle of olive oil. Add the basil haloumi and cook, turning, for 2-3 minutes, or until golden all over.