Preheat the oven to 425°F (220°C).

Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl. Spread them on a baking sheet and roast for 20-25 minutes or until golden and tender, flipping halfway through.

While roasting, heat a non-stick skillet over medium heat, add the sliced halloumi, and cook for 2-3 minutes on each side until golden brown. Remove and set aside.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

Once sweet potatoes are done, let them cool briefly before adding to the salad bowl along with the halloumi.

In a small bowl, whisk the remaining olive oil and lemon juice, then drizzle over the salad and toss gently. Adjust seasoning with more salt and pepper if desired.

Serve the salad warm and enjoy!