HALLOUMI and POMEGRANATE salad
• 2 large sweet potatoes, cubed
• 250g halloumi cheese, sliced
• 1 pomegranate, seeds removed
• Bag of mixed salad greens
• 1/2 red onion, thinly sliced
• Handful pine nuts, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
For the mint yogurt dressing:
• 1 cup Greek yogurt
• Handful fresh mint leaves, chopped
• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cheese options: If halloumi is unavailable, try using feta or grilled paneer instead. While they won’t have the same texture, they’ll still provide that delicious salty contrast to the sweet potatoes.
• Nut alternatives: Pine nuts can be expensive. Walnuts, almonds, or even sunflower seeds make excellent alternatives.
• Greens variety: Try rocket for a peppery kick or baby spinach for a milder flavor.
• Add some protein: Grilled chicken breast pairs wonderfully with this salad. For a vegetarian option, consider adding chickpeas or lentils for extra protein and fiber.
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Roasting the Sweet Potatoes
• Preheat your oven to 400°F (200°C) gas mark 6
• Peel and cube your sweet potatoes into 1-inch pieces.
• Toss the cubes with olive oil, salt, and pepper on a baking sheet lined with baking paper.
• Spread them out in a single layer to ensure even roasting.
• Roast for 25-30 minutes until tender and caramelized on the edges, turning halfway through cooking time.
Preparing the Dressing
While the sweet potatoes are roasting, make your dressing:
• In a medium bowl, combine Greek yogurt, chopped mint, lemon juice, minced garlic, and olive oil.
• Season with salt and pepper to taste.
• Whisk until smooth and set aside to let the flavors meld.
Cooking the Halloumi
• Cut the halloumi into 1/2-inch thick slices.
• Heat a dry non-stick pan over medium heat.
• Add the halloumi slices and cook for 2-3 minutes on each side until golden brown.
• Remove from heat and let cool slightly before cutting into smaller pieces if desired.
Assembling Your Halloumi Sweet Potato Salad
• In a large serving bowl, arrange your mixed salad greens as the base.
• Add the roasted sweet potatoes and pan-fried halloumi.
• Sprinkle with pomegranate seeds, thinly sliced red onion, and toasted pine nuts.
• Drizzle with the mint yogurt dressing or serve it on the side.
Gently toss if desired, or leave as a composed salad for a more dramatic presentation
