Roasted Sweet Potato & Halloumi Salad| Melissa Hemsley
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Roasted Sweet Potato & Halloumi Salad

Salads & sides

Roasted Sweet Potato & Halloumi Salad

30

Mins

4

Serves

This roasted sweet potato salad with fried halloumi, avocado & toasted pumpkin seeds is the perfect salad come rain or shine! I threw it together on a drizzly August day, ran out in the rain to grab rocket, tomatoes & herbs from my veg planters in the garden & made this for a comforting lunch when I wanted something a little warmer. Inspired by my trip to Crete but made in rainy London. Use whatever leafy greens you have to hand, I used rocket, but anything would work well. And if you don’t have sweet potatoes, roast whatever you’ve got; carrots, summer squash or courgettes would be delicious.

Method

  1. Preheat the oven to 220C & melt most of the coconut oil in a large roasting tray.
  2. Meanwhile slice the sweet potatoes into wedges, carefully toss them in the hot oil with sea & pepper and roast for around 25/30 minutes, turning halfway until golden & just tender.
  3. Shake the dressing ingredients in a jam jar or whisk in a bowl & arrange the leaves, tomatoes & avocado on a large serving platter & drizzle over half the dressing
  4. Toast the pumpkin seeds in a large frying pan for a minute until they start to ‘pop’ then set them aside. Put the pan back on the heat, melt the remaining oil & fry the halloumi on high for 1 minute on each side then add the roasted sweet potato & halloumi to the plate, scatter with the pumpkin seeds, fresh herbs & the rest of the dressing

Ingredients

  • 250g pack of halloumi, sliced
  • 4 medium sweet potatoes (or summer squash or courgettes)
  • 2 tbsp coconut oil, ghee or oil
  • 1 large handful of pumpkin seeds or nuts or seeds of your choice
  • 200g cherry tomatoes, halved or 2 large tomatoes
  • 1-2 ripe avocados, sliced
  • 4 large handfuls of salad leaves or leafy greens
  • 2 handfuls of fresh herbs like basil & mint
  • Sea salt & pepper, to taste
    Dressing
  • 5 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar or ½ a lemon
  • 1 tsp raw honey or maple syrup
  • Sea salt & pepper

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