Sweet Potato & Halloumi Salad 🥗
Talk about tasty!! Hard to go wrong combining roasted sweet potato and some halloumi. Bit of a Middle Eastern take on this one.
Ingredients
200g halloumi
2 medium sweet potato
1 parsnip
2 romaine lettuce
Beetroot
Handful of spinach
Cucumber (diced)
2 tbsp sumac
1 tsp Ras el Hanout
1/2 tsp Garam masala
Rapeseed oil
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DRESSING
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2 tbsp cider vinegar
1 tbsp Dijon mustard
Juice from 1/4 lemon
Salt
Pepper
2 tbsp rapeseed oil
1 tsp agave
Method
Step one. Preheat oven to 200.
Step two. Dice up your sweet potato and parsnip. Using an oil sprayer, lightly coat the veg. Then add your seasoning - but only ONE of the sumac tbsps. Place on an oven-proof dish lined with greaseproof.
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On a separate dish, again, lined with greaseproof, add your beetroot disks. Coat with a light spray of oil and salt. Keep them simple. Place BOTH veg trays in the oven.
Step three. Bring a griddle to medium-high heat, place it on your romaine lettuce. Add another spray of oil if you need it. Rotate this occasionally.
Step 4. Slice up your halloumi and place on a non-stick pan. Over medium heat, cook both sides. Once complete, remove from the pan and evenly coat with the remaining tbsp of sumac.
Step 5? (I’ve lost count). Make your dressing. Add the vinegar to a bowl, followed by your mustard. Mix together. Add the remainder of the ingredients and again, whisk until combined. Taste and season appropriately.
To plate - stick everything on a bowl and drizzle a little bit of dressing over the top. A tsp or two should do.
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Total calories: 685 (depending on how mad you go with oil - I estimate with the sprayer, I used maybe 3 tsp, but counting 4 to be safe)
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