Yasmin Khan’s Sunshine Salad Recipe | Food

this cheerful salad is inspired by the wonderful abundance of Cyprus’ late summer produce and – I really make no apologies for this cliché – looks and tastes like sunshine on a plate. Avocados grow in the west of the island, in its unique subtropical microclimate, and the creamy fruit pairs especially well with halloumi, the island’s (and everyone else’s) favorite pee cheese.

Serves 4-6 as a side dish, or 3 as a main dish with some bread
For the salad
sweet potatoes 3 medium (total weight about 1.2 kg)
olive oil 2 tablespoons
rocket ship 2 big hands
Cherry tomatoes 180g (16-18), halved
ripe Hass avocado 1 large, peeled, pitted and sliced
mint leaves a small hand, finely chopped
basil leaves a small hand, finely chopped
halloumi cheese 250g
vegetable oil
salt and black pepper

For the dressing
extra virgin olive oil 3 tablespoons
apple cider vinegar 1½ tablespoons
unsprayed lemon peel ½ tsp, finely grated

Preheat the oven to 180C fan/gas mark 6. Peel the sweet potatoes and cut them into wedges about 3 cm thick and 6 cm long. Place on a baking sheet and drizzle with olive oil, ½ teaspoon salt and a generous amount of black pepper. Slide into the oven and bake for about 30 minutes, or until cooked through but still firm.

Place all dressing ingredients in a bowl with ½ teaspoon salt and ¼ teaspoon black pepper and whisk together.

When the sweet potatoes are cooked, let them cool in the container before placing them in a large serving bowl along with the arugula, tomatoes, avocado and herbs. Drizzle the dressing over the salad and toss to mix everything together.

Cut the halloumi into 8 rectangular pieces and heat some vegetable oil in a frying pan over medium heat. Fry the halloumi for a few minutes on each side until golden brown and seared, then divide over the salad. Serve immediately.

From Ripe figss by Yasmin Khan (Bloomsbury, £26)