Preheat the oven to 210°C (410°F) using conventional oven settings (top and bottom heat). Thoroughly wash or peel the sweet potatoes and cut them into uniform cubes, approximately 1 cm (½ inch) in size. Toss the sweet potatoes with rapeseed oil, salt, and pepper, spread them on a baking sheet lined with parchment paper, and roast in the oven for 25 to 30 minutes.

Meanwhile, halve the tomatoes, wash and spin-dry the spinach. Drain the lentils.

Mash the avocado with a fork, then mix with the yogurt and season with salt, pepper and the juice of half to a whole lime.

Slice the halloumi into thin slices, spread a teaspoon of rapeseed or olive oil in a (non-stick) pan, and fry the halloumi on both sides until golden brown and slightly crispy on the outside, for about 5 minutes total. (Only turn the halloumi once the water has evaporated and the underside is golden brown.)

Place sweet potatoes, lentils, pomegranate seeds, spinach and tomatoes in a bowl, mix with the dressing and then serve with the halloumi slices.