Name: Halloumi and Roasted Sweet Potato Salad with Dill Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 1 lb (450 g) sweet potatoes, unpeeled, scrubbed clean and cut into halfmoons about ½ inch (1 cm) thick; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 2 tbsp (30 ml) olive oil; 1/3 cup (15 g) dill, finely chopped, plus more for serving; 3 tbsp (45 ml) olive oil; 1 lime, zest finely grated and juiced; 1 small garlic clove, chopped; 1 tsp (5 ml) honey; 1 block (150 g) halloumi cheese, sliced into two long pieces; 2 Lebanese cucumbers, sliced into rounds; 1/2 small red onion, thinly sliced

Preparation

Sweet Potatoes
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the sweet potatoes and chickpeas with the oil. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender and golden, stirring halfway through cooking.
Dressing
- Meanwhile, in a large bowl, whisk together all of the ingredients. Season with salt and pepper.
Salad
- Meanwhile, in a non-stick skillet over high heat, brown the cheese slices for 1 minute on each side. On a work surface, cut the cheese into large dice.
- Add the cucumbers, onion and sweet potato mixture to the bowl of dressing. Mix well. Adjust the seasoning.
- Divide the salad between two bowls. Garnish with the grilled halloumi and dill fronds.

Halloumi and Roasted Sweet Potato Salad with Dill Dressing

Categories

Ingredients

Sweet Potatoes

Dressing

Salad

Preparation

Sweet Potatoes

Dressing

Salad

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan