Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Slice the sweet potatoes into wedges about 1 1/2-inches thick by 3-inches long, and place on a large, rimmed baking sheet

Step 3

3 Drizzle with 2 tablespoons of the olive oil, and season with 1/2 teaspoon of salt and a few grinds of black pepper

Step 4

4 Transfer to the oven and bake for about 30 minutes, or until browned and tender

Step 5

5 Make the dressing: While the potatoes are roasting, in a small bowl, whisk together the remaining olive oil, vinegar and lemon zest

Step 6

6 Season to taste with salt and pepper

Step 7

7 Once the sweet potatoes are cooked, let them cool on the baking sheet until lukewarm before transferring to a serving platter or bowl

Step 8

8 Scatter the arugula, tomatoes, avocado chunks and herbs on top

Step 9

9 In a medium skillet, preferably cast iron or nonstick, over medium-high heat, heat the vegetable oil until it shimmers

Step 10

10 Add the halloumi, and fry until golden and crisp, about 3 minutes per side

Step 11

11 Add the fried halloumi to the salad, drizzle with some of the dressing and serve with extra dressing on the side