Roasted Sweet Potato & Ha
lunch

Roasted Sweet Potato & Halloumi Salad

0 Servings
30 Minutes

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.

INGREDIENTS


  • 1
    sweet potato(es), peeled & diced into 1/4" pieces
  • 1
    Tablespoon
    oil
  • 1
    Teaspoon
    garlic powder
  • 1
    Teaspoon
    onion powder
  • .125
    Teaspoon
    salt
  • .125
    Teaspoon
    pepper
  • .5
    - 200 g package(s) halloumi, sliced
  • 2
    Cup
    arugula
  • .25
    red onion(s), thinly sliced
  • 1
    tomato(es), chopped
  • .5
    avocado(s), sliced
  • .25
    Cup
    pumpkin seeds
  • Creamy Roasted Garlic Dressing:
  • 1
    garlic head(s)
  • .25
    Cup
    plain Greek yogurt
  • 2
    Tablespoon
    mayonnaise
  • .5
    Teaspoon
    white wine vinegar
  • .25
    lemon(s), juiced
  • .25
    Teaspoon
    Dijon mustard
  • Pinch of sugar
  • Salt & pepper, to taste
Plant-Based Option

Omit the halloumi and add extra avocado. Use vegan yogurt and mayonnaise in the dressing.

INSTRUCTIONS

1.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

2.

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.

3.

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.

4.

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.

5.

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!

Nutrition Information

Calories
545 per serving
Carbs
27.2g per serving
Protein
22.7g per serving
Fat
40.5g per serving
Fiber
7g per serving
Sodium
896.2mg per serving
Loading...

Keep Fraîche at your fingertips

Add us to your phone’s home screen for quick access to your weekly meal plans.

Tap the Share icon at the bottom of the screen (Safari).

Scroll down to the list of actions and tap Add to Home Screen.

Install skip