
Roasted Sweet Potato & Halloumi Salad
Have you ever had halloumi before? If not you’re in for a treat! Halloumi is an unripened, brined, semi-soft cheese that can be eaten raw, or better yet, grilled or seared. It stays firm as you cook it and leaves you with a delicious salty taste! Pair it with the yummy flavours of sweet potato and it’s a match made in heaven.
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Start Free TrialINGREDIENTS
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1sweet potato(es), peeled & diced into 1/4" pieces
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1Tablespoonoil
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1Teaspoongarlic powder
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1Teaspoononion powder
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.125Teaspoonsalt
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.125Teaspoonpepper
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.5- 200 g package(s) halloumi, sliced
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2Cuparugula
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.25red onion(s), thinly sliced
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1tomato(es), chopped
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.5avocado(s), sliced
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.25Cuppumpkin seeds
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1garlic head(s)
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.25Cupplain Greek yogurt
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2Tablespoonmayonnaise
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.5Teaspoonwhite wine vinegar
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.25lemon(s), juiced
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.25TeaspoonDijon mustard
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Pinch of sugar
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Salt & pepper, to taste
Creamy Roasted Garlic Dressing:
Plant-Based Option
Omit the halloumi and add extra avocado. Use vegan yogurt and mayonnaise in the dressing.
INSTRUCTIONS
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Toss the sweet potato with the oil, garlic powder, onion powder, salt and pepper. Cut off the top of the garlic head (from the dressing) so that the top of the cloves are exposed. Drizzle lightly with oil. Wrap in foil. Bake the sweet potatoes and garlic for 25-30 minutes until the sweet potatoes are fork-tender.
Heat a medium frying pan over medium high heat. When the pan is hot add the halloumi slices and cook 1-2 minutes on each side until golden.
To make the dressing, squeeze the roasted garlic out of the bulb into a small bowl; discard the rest. Mix in the yogurt, mayonnaise, vinegar, lemon juice, Dijon, and sugar. Season with salt and pepper to taste.
Assemble the salad with the arugula base topped with the roasted sweet potato, halloumi, red onion, tomato, and pumpkin seeds. Top with the avocado and Creamy Roasted Garlic Dressing when ready to eat!