Barbecue sweet potato wedges and haloumi salad

Ingredients

• 500g sweet potato, peeled, cut into wedges
• 2 tbsp olive oil
• 1 tsp masterfoods lemon herb & garlic spice blend
• 180g packet haloumi, sliced
• 2 baby cos lettuce, leaves separated, thickly sliced
• 1⁄2 small red onion, thinly sliced
• 1 Lebanese cucumber, thinly sliced
• 150g (1 cup) drained canned chickpeas, rinsed (see notes)
• 1⁄2 cup fresh mint leaves
• 125ml (1⁄2 cup) birch & waite green goddess dressing & sauce

Method

1. Place sweet potato in a microwave-safe bowl. Cover with a square of wet paper towel. Microwave on High for 5 minutes or until just tender. Drizzle over half the oil and half the spice blend. Toss until coated. Preheat a barbecue grill or chargrill pan on medium-high. Grill sweet potato, turning occasionally, for 5 minutes or until lightly charred.
2. Meanwhile, pat dry the haloumi with paper towel. Sprinkle with remaining spice blend. Heat remaining oil in a non-stick frying pan over medium heat. Cook haloumi for 1-2 minutes each side or until golden.
3. Arrange the cos leaves in a serving bowl. Top with the onion, cucumber, sweet potato, haloumi, chickpeas and mint. Season. Drizzle over the dressing to serve.