If you omit the haloumi, this is a delicious vegan salad.
For 2 people you need:
1/2 bag watercress
1/4 bag baby spinach
1 tin chopped tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp vegetable oil
salt and pepper
1 tbsp balsamic vinegar
2 sweet potatoes, peeled and cut into thick slices
1 red onion, peeled and cut in to 8ths
Begin by roasting the sweet potatoes and onions. Toss them in a little olive oil and season then roast in a hot oven for 20-30 mins till tender and slightly caramalised.
Meanwhile put the tomatoes in a pan with salt, pepper, a pinch of sugar, the balsamic vinegar and the garlic. Heat till boiling then reduce the heat and simmer till thickened.
Cut the haloumi into thick slices and heat a frying pan with 1 tbsp oil. Fry the haloumi till crispy and golden on both sides.
Place the watercress and spinach on a plate. Toss through the sweet potatoes and onions. Top with the haloumi (if using) and serve with the sauce on the side.