This cheerful salad is inspired by the magnificent bounty of Cyprus’s late summer produce and – I really make no apologies for this cliché – looks and tastes like sunshine on a plate. Avocados grow in the west of the island, in its unique subtropical microclimate, and the creamy fruit pairs especially well with halloumi, the island’s (and everyone else’s) favourite squeaky cheese.
Serves 4-6 as a side dish, or 3 as a main course with some bread
For the salad
sweet potatoes 3 medium-sized (total weight about 1.2kg)
olive oil 2 tbsp
rocket 2 large handfuls
cherry tomatoes 180g (16-18), halved
ripe Hass avocado 1 large, peeled, stoned and sliced
mint leaves a small handful, finely chopped
basil leaves a small handful, finely chopped
halloumi cheese 250g
vegetable oil
salt and black pepper
