Halloumi, Roasted Sweet Potato & Pomegranate Salad

February 15, 2017

 

I have a lot of love for this squeaky cheese, it's a meaty addition to any salad and it's very simple to prepare. Textures make a dish, especially a salad, so I've made sure this recipe is packed with satisfying ingredients. I've roasted sweet potato with dried thyme, olive oil and a little honey to caramelise and crisp the edges, adding a little natural decadence to the superfood. The halloumi is fried using no oil and the dish is topped with a pomegranate molasses and lime dressing, then sprinkled with the perfectly pink fresh fruit. Serve with fresh salad leaves, I've used a combination of spinach, rocket and watercress.

Serves 2

 

Ingredients

1 large sweet potato, washed

250g halloumi cheese, cut into large pieces

100g fresh pomegranate seeds

2 pinches of dried thyme, you could also use fresh thyme

1 tbsp honey

1 tbsp olive oil

Fresh salad leaves, I used spinach, rocket and watercress

Salt and pepper

 

For the dressing

Juice of half a lime

1 tbsp pomegranate molasses 

1 tbsp olive oil

Salt and pepper

 

Instructions

Preheat the oven to 200C.

 

Cut the sweet potato in half then cut each half into six wedges. Place the wedges into a pan and cover with the olive oil, honey and thyme. Mix to combine and then place in the hot oven for 30-35 minutes, giving the pan a good shake half way through cooking. The wedges should be coloured and caramelised but not burnt, so keep an eye on them. 

 

Heat a large pan over a medium/high heat, once hot, place the halloumi into cook. Liquid will seep from the halloumi, don't worry, once evaporated this will turn golden brown and give the cheese the lovely colour. Turn after a couple of minutes. Once golden brown on both sides, remove from the pan. 

 

Meanwhile make your dressing by combining the lime juice, pomegranate molasses and olive oil. Combine using a fork and then taste for seasoning.

 

Once the sweet potato and halloumi are cooked, place a big handful of fresh salad on each plate. Arrange the halloumi and sweet potato on top of the salad, sprinkle with pomegranate seeds and drizzle with the tangy dressing. Serve immediately and enjoy!

 

 

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