Recipe: 180g of haloumi (a good full fat brand) 1 large sweet potato 6-7 large brussel sprouts 1 teaspoon of garlic, minced or clove chopped Half a pomegranate de-seeded 3 handfuls of baby spinach 6 stalks of kale de stalked and torn Coconut oil spray 1 tablespoon of olive oil 1/2 teaspoon of cinnamon
Dressing: 2 tablespoons of nudie coconut yoghurt 1 t rice malt syrup 1 teaspoon of chopped dill Juice of one lemon 1 teaspoon of olive oil Sea salt + cracked pepper
Preheat oven to 200 degrees. To make crispy brussels sprouts, add to a non-stick tray with one tablespoon of olive oil. Season with salt and cracked black pepper. Add garlic and shake pan to combine oil and garlic. Roast for 25-30 minutes. Check halfway through, if they are burning add a little extra olive oil. Slice sweet potato in 2cm thick triangles, roast on a baking tray, drizzled with olive oil and a sprinkle of cinnamon for 25-30 minutes or until brown and crispy. Add the kale and spinach into a large bowl. Add all dressing ingredients together and massage through kale and spinach with hands. Slice haloumi into strips and fry in coconut oil spray until crispy and brown spotted on either side. Pat dry on paper towel. Add the sweet potato, crispy brussels and haloumi to the kale and spinach. Top with pomegranates and left over fresh dill.