Quinoa, lentil and sweet potato salad with pan-fried haloumi recipe Recipe | Better Homes & Gardens

Ingredients

• 1 thin sweet potato (about 350g), cut into 1cm thick discs
• 2 Tbsp extra virgin olive oil, plus extra 5 Tbsp
• 1⁄2 tsp ground cumin
• 1⁄4 tsp ground cinnamon
• Sea-salt flakes and freshly ground black pepper, to season
• 1 cup quinoa
• 500ml chicken stock
• 1⁄2 small red onion, thinly sliced
• 400g can lentils, drained, rinsed
• 2 cups finely shredded red cabbage
• 1/3 cup dried cranberries, roughly chopped
• 1⁄4 cup pepitas
• 1⁄4 cup roasted almonds, roughly chopped
• Arils from 1⁄2 pomegranate 1⁄2 cup coriander leaves, roughly chopped
• 1⁄2 cup at-leaf parsley leaves, roughly chopped
• 1⁄2 cup mint leaves, roughly chopped
• 1 Tbsp red wine vinegar
• 2 tsp dijon mustard
• 250g haloumi, thinly sliced