Warm Halloumi, Aubergine, Courgette, Onion and Sweet Potato Salad


Some times Mr Hef and I get stuck in a rut for dinners. It's hard to think of things we both like when I'd rather eat something full of vegetables and preferably vegan and he'd like to eat a whole rack of ribs. So most of the time we meet in the middle and end up going for the safe things we know we like. But occasionally I try and slip something new in just to see if he likes it. It worked with falafel, it worked with spinach balls and luckily it worked with this salad, which is good because I now want to eat it all the time. It's quite simple, but full of flavour and probably healthy (it contains more vegetables than a whole rack of ribs, sooo).

3 small sweet potatoes, cut in to wedges
A little vegetable oil 
Salt and Pepper
100 ml balsamic vinegar
1 tsp muscavado sugar 
1 courgette, finely sliced
1 aubergine, finely sliced 
2 small red onions, chopped in to chunks
250g halloumi 
Fresh chopped parsley to serve
Flat bread to serve (I used this recipe, it's super easy and so tasty)
Salad leaves to serve 

1. Preheat the oven to 200 degrees, coat the sweet potato wedges in a little vegetable oil and season with a little salt and pepper and pop in to the oven for 35 minutes. 
2. Start making the balsamic reduction by pouring the balsamic vinegar in to a sauce pan with the sugar and cooking on a low heat for around 30 minutes until thickened. 
3. When the timer gets to around 20 minutes chuck the onion chunks in with the sweet potatoes and pop back in to the oven. 
4. Fry the courgette and aubergine in a griddle pan until slightly charred and then pop in to a dish, you might need to do this in batches unless you have a giant pan. 
5. Griddle the halloumi until cooked on each side, then add it to the dish with the vegetables, take the sweet potatoes and onions from the oven and add it to the mix. 
6. Turn the oven off and pop all of your veggies and halloumi in, this gives you a chance to make the flat breads, but if you're not making them, pop it in for 10 minutes anyway to warm through. 
7. Remove from the oven, drizzle the balsamic reduction over the vegetables and halloumi and sprinkle the fresh chopped parsley on top. 
8. Serve up with the homemade flatbreads, (nothing beats homemade bread) salad leaves and enjoy! 

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