Preheat oven oven to 400° F with a rack in the center.

On a half-sheet pan or in a 12-inch cast-iron skillet, toss potato cubes with two tablespoons of the olive oil and the salt and pepper. Spread potatoes evenly over the pan surface to avoid crowding.

Roast for 30 minutes, until crisp on the outside and tender on the inside. Set aside to cool.

While potatoes roast, strip kale from its stems and tear into small bite-sized pieces. Wash and dry thoroughly in a salad spinner. Place into a large salad bowl.

Pour about ¼ cup of dressing over the kale and, using your hands, massage dressing into the leaves. This process will tenderize the kale and reduce its volume.

Place a 12-inch nonstick frying pan over medium-high heat and warm the remaining tablespoon of olive oil. Add the halloumi cubes and cook, stirring occasionally, until lightly browned on most sides and warmed through.

Cook the corn — microwaving from frozen according to package instructions if 100% fine.

Allow halloumi and corn to cool somewhat, then add them to the bowl along with the chickpeas and olives.

Pour a little more dressing onto the salad and toss all ingredients together gently.

Sprinkle on the nutritional yeast and toss once more.