Sweet Potato, Quinoa & Haloumi Bowl With Peppery Rocket

Prep:

1. Rinse and drain chickpeas.
2. Juice lemon.
3. Slice haloumi into 5 mm thick.
4. Soak quinoa in cold water.
5. Wash and torn mint leaves.
6. Pre-heat oven to 190°c fan-forced.
7. Wash rocket.
8. Peel and cut sweet potatoes into 3 cm chunk.

Method:

1. Divide warm quinoa among serving bowls and add chickpeas. Mix olive oil (1 tbsp/p) and lemon juice (1 tbsp/p) in small bowl. Drizzle half of the mixture and season well.
2. Bring a small saucepan of water to the boil. Gently add eggs and cook 7 minutes for jammy yolks (or to your liking). Transfer to cold water to cool, then peel and halve.
3. Line a large baking tray with baking paper. Spread sweet potato in a single layer, lightly spray with olive oil, season with salt and pepper. Roast 25-30 minutes until golden and tender, turning once halfway.
4. Rinse the quinoa, add to a saucepan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 12-14 minutes, or until tender and the liquid is absorbed. Transfer to a large bowl to cool slightly.
5. Toss in the rocket and roasted sweet potato. Top with golden haloumi slices and halved eggs. Drizzle with remaining oil and lemon juice. Scatter over almonds and mint. Finish with an extra crack of black pepper.
6. Heat a non-stick frying pan over medium heat. Lightly spray haloumi slices with oil. Cook 1–2 minutes each side until deep golden. Set aside.