Halloumi pittas with sweet potato wedges recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the sweet potatoes into finger-length wedges; about 2-3cm thick. Add to a large baking tray with 2 tbsp oil and 1 tsp smoked paprika. Toss to coat, then spread out in the tray and roast for 30-35 mins, turning halfway, until golden and crispy.
2. Meanwhile, quarter the cucumber lengthways, then finely slice and add to a bowl with the tomatoes, spring onions, parsley, yogurt and lemon juice. Season, stir to coat and set aside.
3. Pat dry the halloumi, halve lengthways, then cut in half again widthways to give 4 rectangles. Cut each rectangle into 6 thin slices (don’t worry if some break). Add to a bowl with the remaining oil, paprika and the curry powder, then carefully toss to coat.
4. About 10 mins before the sweet potatoes are ready, heat a wide frying pan over a mediumhigh heat. Add half the halloumi and fry for 2-3 mins each side until deep golden brown. Transfer to a baking tray and keep warm in the oven; repeat with the remaining halloumi.
5. To assemble, carefully open up each pitta half and divide the iceberg lettuce, salad and halloumi pieces between them. Serve 3 stuffed pitta halves on each plate with the sweet potato wedges alongside.

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