🥗🍂 Fall Baked Salad

Yield: 3- 4 servings | Prep Time: 10- 12 minutes | Cook Time: 25- 30 minutes | Total Time: 35–42 minutes

Ingredients

• 1 yam or sweet potato, cubed

• 1 can chickpeas, drained and rinsed

• 1 package halloumi cheese, sliced

• Gourmet Inspirations Land n’ Sea Seasoning

• Olive oil, for drizzling

• Mixed greens or salad mix of choice

For the Herb Dressing:

• 1 tbsp basil paste

• Juice of ½ lemon

• 2 tbsp Smak Dab White Wine Herb Mustard

• 2 tbsp Graza Drizzle Olive Oil

Instructions

1. Preheat oven to 375°F (190°C).

2. On a baking tray, toss chickpeas and cubed yam with olive oil and Land n’ Sea Seasoning.

3. Arrange sliced halloumi on top.

4. Bake for 25–30 minutes, or until yams are fork-tender and halloumi is golden.

5. In a large bowl, toss salad greens with a light drizzle of olive oil, salt, and pepper.

6. Add in roasted yams, chickpeas, and halloumi.

7. Whisk together basil paste, lemon juice, mustard, and olive oil for the herb dressing.

8. Drizzle dressing over the salad, toss gently, and serve warm.

Serving Suggestion: Top with pumpkin seeds or pomegranate arils for extra crunch and colour.