This salad is a flavour explosion! And filling enough to eat on its own.

Ingredients

Salad

1 bunch curly kale
1 large purple carrot (I love using purple carrot in this dish for its vibrant colour, but if you don't have a purple carrot, a regular orange one will do!)
1 avocado
2 sweet potatoes
1 large or two small red onions
200g haloumi cheese
10-15 cherry tomatoes

Dressing

2 tablespoons extra virgin olive oil
Juice of one lemon
1-2 teaspoons maple syrup or honey (to taste)
1 level tablespoon seeded mustard (optional)

Method

Place all dressing ingredients in a large bowl and whisk to combine.

Peel sweet potatoes, chop into cubes and bake in a pre-heated oven (180 degrees) for 25-30 minutes or until cooked (cooking time will vary depending on the size of your sweet potato cubes).

While sweet potato is cooking wash kale and discard the woody stems.
Chop roughly and place into the large bowl containing the dressing.

Using a vegetable peeler, slice purple carrot into strips and place into the large bowl with the kale and dressing.

Peel red onion, chop in half, slice finely and place into the large bowl with the dressing, kale and purple carrot.

Toss well to combine and place the dressed salad in a serving bowl or platter.

Slice avocado and cherry tomatoes and arrange over salad.

When sweet potato is cooked, arrange over top of salad.

Slice haloumi into thin strips and place into a frying pan. Cook over medium heat until haloumi turns golden brown. 

Add pan fried haloumi to your salad immediately before serving.

Serve and enjoy!