Set oven to 250ºC. Chop Jerusalem artichokes and sweet potatoes (see notes). Tear halloumi and toss along with tomatoes on a lined tray with oil, 2 tsp cumin, salt and pepper. Roast for 15-20 minutes or until tender and golden.
2. Cook the chicken
Heat a large frypan over high heat. Toss chicken strips with oil, 1 tsp paprika, salt and pepper. Cook in the pan for 6-7 minutes, turning occasionally or until cooked through.
3. Prepare the fresh ingredients
Trim and quarter lettuces. Julienne or ribbon zucchini.
4. Assemble the bowls
Combine pesto with 1-2 tbsp olive oil to make a dressing. Assemble bowls with roast veggies and halloumi, chicken and fresh ingredients. Dollop with pesto to serve.
Add zucchini to tray bake if preferred.
Jerusalem artichokes, 500g
Sweet potatoes, 500g
Halloumi, 1 packet (200g)
Cherry tomatoes, 1 packet (200g)
Chicken stir-fry strips, 500g
Baby cos lettuce, 2-pack
Basil pesto, 100g
From your pantry
Olive + oil (for cooking), salt, pepper, ground cumin & paprika