Halloumi & Baked Vegetable Salad


  • 1/2 sweet potato (medium)
  • 1 potato (small)
  • 1/2 carrot (medium)
  • 1 packet halloumi (small)
  • 1 1/2 cups baby spinach
  • 2 tbsp greek yoghurt
  • 1 tsp wholegrain mustard
  • 1 tsp honey


  • Preheat sandwich press and line with baking paper.
  • Cut all vegetables into 1cm thick bite size pieces and add them to the sandwich press, cook for 15-20mins or until tender and golden.
  • Slice halloumi into 1cm thick slices and cook until golden and crispy approx. 1 min.
  • Assemble the salad in a bowl tossing through the spinach leaves, veggies and halloumi.
  • For the honey mustard dressing: Take a small dish add the yoghurt, mustard and honey and combine.
  • Drizzle dressing over the top to finish.

Lactose free adaptation: Use a lactose-free Greek Yoghurt.