Serves 4<\/p>\n\n\n\n
1. Chop the sweet potatoes into small cubes and place into a large frying pan with a splash of olive oil.<\/p><\/div><\/div><\/div>
2. Season with salt, pepper, and the cumin seeds.<\/p><\/div><\/div><\/div>
3. Cook the sweet potatoes for 5-10 minutes, then add the chopped red onion and harissa paste.<\/p><\/div><\/div><\/div>
4. Stir the ingredients together, then push to the edge to show the base of the frying pan.<\/p><\/div><\/div><\/div>
5. Cut the halloumi cheese into the same size cubes as the sweet potatoes and place into the pan.<\/p><\/div><\/div><\/div>
6. Cook for 3-4 minutes without stirring the pan, then add the chickpeas and parsley. Cut one of the Florida Grapefruit in half and squeeze over the sweet potatoes and cheese.<\/p><\/div><\/div><\/div>
7. Stir everything together and remove from the heat, and serve with the remaining Florida Grapefruit, cut into wedges.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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