Peri Peri Halloumi & Sweet Potato Hummus Bowl

Heat the oven to 180°C.

Cut the sweet potatoes into bite-sized chunks and chuck them onto a baking tray. Drizzle over the olive oil and the juice of half the lemons, then toss with half the peri peri seasoning and a good pinch of salt. Roast for 25–30 mins until golden and soft. Got other veg knocking about? Chuck that in too – peppers, courgettes, red onions… it all works.

Slice the halloumi into thick strips. Mix the honey and remaining peri peri seasoning in a small bowl. When the veg is nearly done, place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Add the halloumi and fry for 2–3 mins on each side until golden. Brush over the honey mix and fry for another 1–2 mins until sticky and caramelised.

Finely shred the red cabbage. Chuck both into a bowl with a squeeze of lemon juice, adjusting to taste. Season with salt and mix well. Got any other crunchy bits lurking in the fridge? Grated carrot, radishes or lettuce all work nicely here.

Spoon the hummus over the two thirds of the bottom of the bowl and Top with the roasted sweet potato, shredded veggies and sticky halloumi. Spoon over a little extra peri peri honey if you fancy, then finish with sliced chilli, coriander, a lemon wedge and sesame seeds. Serve with toasted flatbreads, and enjoy.