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Preheat oven to 200°C (fan-forced). Rub each sweet potato half with olive oil and place cut side down on a lined baking tray. Roast for 25–30 minutes or until golden and tender when pierced with a knife. Leave the skin on for added fibre.
In a bowl, lightly smash with a fork or potato masher until roughly broken up but still chunky. Add the cucumber, cherry tomatoes, red onion, rocket, mint. Add the seeds. Then add olive oil, lemon and season well. Toss everything together.
Heat olive oil in a non-stick pan over medium-high heat. Add halloumi slices and cook for 2–3 minutes each side until golden. Drizzle with honey during the last 30 seconds in the pan, allowing it to bubble and caramelise.
In a small bowl, whisk together the hummus, Greek yoghurt, and lemon juice until smooth. Add a splash of water to loosen if needed to drizzle consistency.
Place one roasted sweet potato half in each bowl. Spoon smashed chickpea salad over the top. Add the golden halloumi slices and finish with generous drizzles of the hummus-yoghurt sauce. Garnish with extra herbs if desired.