Barbecue Kumara Wedges and Haloumi Salad

• 500g Kumara, peeled, cut into wedges
• 2 tbsp foodies Extra Virgin Olive Oil 
• 1 tsp MasterFoods Lemon Herb & Garlic Spice Blend
• 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 
• 1⁄2 cup fresh mint leaves
• 1⁄2 cup creamy herb dressing

Step 1
Place Kumara 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.
Step 2
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.
Step 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

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