Step 1

Preheat the oven to 220C/425F/gas mark Coat the halloumi with the harissa marinade and set aside.

Step 2

Tip the vegetables into a large roasting tray, drizzle over the olive oil, sprinkle over the paprika, season with salt and pepper and toss everything together to coat. Roast for about 25 minutes until the vegetables are browned and the excess water has evaporated.

Step 3

While the vegetables are cooking, scrub the sweet potatoes well (there is no need to peel) then slice each one in half length-ways; cut each piece length ways into 4 so that each potato yields 8 wedges. Tip the wedges into a roasting tray, drizzle with the olive oil and sprinkle over the cumin and paprika, toss to combine.

Step 4

When the vegetables have finished roasting, turn the oven down to 200C/400F/gas mark 6 and place the wedges in the oven. Roast for 25-30 minutes until browned and tender then season well with salt. Return the tray of vegetables to the oven for the final 5-10 minutes of cooking to warm through.

Step 5

While the potatoes are cooking make the harissa yoghurt by simply mixing together the yoghurt and harissa marinade.

Step 6

When the potatoes are almost ready, heat a little olive oil in a grill pan over a medium-high heat. Fry the halloumi slices for a couple of minutes per side until browned.

Step 7

To serve, spread each warmed flatbread with a dollop of houmous, top with the roasted vegetables and halloumi and a handful of salad leaves. Serve the sweet potato wedges alongside with the harissa yoghurt for dipping.