Salad of Sweet Potato, Mint and Halloumi

1 large sweet potato, peeled and cut into short, thick wedges, or you can buy these already prepared at both Coles and Woolies.
1 red onion, thinly sliced
juice of 1 lime
A handful of coriander leaves, washed and finely chopped
A handful of mint leaves, washed and finely chopped
250g halloumi cheese, cut into slices and soaked in water
1 tbs olive oil, plus more for dressing
1 tbs grape-seed oil

Preheat oven to 190 degrees celsius.

Place sweet potato on a baking tray and drizzle with olive oil and grape-seed oil.

Place the tray in the oven and roast for 20-30 minutes until soft and browned.

Meanwhile, place the onion in the lime juice to macerate.

Remove halloumi from the water and strain. Fry halloumi in olive oil on medium high heat for 3 minutes on each side until browned. Cook one side less than the other to keep the halloumi a little soft.

Allow the sweet potato to cool on the baking tray once removed from the oven.

Drain the onion but reserve the lime juice.

Combine sweet potato, onion, halloumi, mint and coriander in a serving dish.

Drizzle over olive oil and lime juice to taste.

Serve as a salad as part of a meal.