Season the sweet potatoes

• Cut the sweet potato into cubes and place in a bowl.
• Drizzle with olive oil and season with garlic powder, salt, pepper, smoked paprika and chilli flakes.
• Toss until evenly coated.

Air fry the sweet potatoes

• Transfer the sweet potatoes to the air fryer basket.
• Cook until golden and crispy, shaking the basket halfway.

Cook the quinoa

• Cook the garlic and herb quinoa in a saucepan according to the package instructions.
• Fluff with a fork and set aside.

Fry the salami

• Fry the sliced salami in a pan until crisp.
• Set aside on a plate.

Make the salad base

• Place the cabbage mix in a bowl.
• Grate the cucumber into the bowl and toss together.

Crisp the halloumi in hot honey

• Fry the halloumi slices in a pan until golden and crispy on both sides.
• Add the hot honey and let it caramelize around the cheese.

Whisk the hot honey dressing

• Combine olive oil, lemon juice, minced garlic, Dijon mustard and hot honey in a bowl.
• Season with salt and pepper and whisk until emulsified.

Assemble the bowls

• Start with a base of the cabbage and cucumber salad.
• Add the quinoa, crispy sweet potatoes, salami and halloumi.
• Top with pickled red onions and drizzle with the hot honey dressing.