Roasted sweet potato & tomato salad with halloumi



Serves 2


For the salad:

  • 150g mixed salad leaves
  • 2 sweet potatoes, peeled and cut in to medium chunks
  • 2 large tomatoes, halved horizontally
  • 200g halloumi, sliced
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons rapeseed oil (1 for the vegetables and 1 for the halloumi)
  • 1 spring onion, finely sliced
  • 2 sprigs rosemary, leaves removed and chopped
  • Salt and pepper


For the dressing:

  • 2 capfuls rapeseed oil
  • 2 capfuls balsamic vinegar
  • Juice of 1/2 a lemon


Prep time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes

Roasted sweet potato & tomato salad with halloumi

This is a deliciously healthful warm salad where the dressing is made in the halloumi pan. The warm hot juices are then poured over the salad – sublime! It’s an easy example where most of the cooking is done in the oven, leaving you time to get on with something else. Perfect for hassle-free cooking.


Preheat the oven to 180/350/gas 4.

Place the sweet potatoes and tomatoes in a roasting tray and drizzle over a tablespoon of rapeseed oil. Scatter over the chopped rosemary and season well with salt and pepper.

Roast for 35 minutes.

Place a tablespoon of oil in a small frying pan over a high heat and fry the halloumi slices on either side until golden. Add the dressing ingredients to the pan and cheese, stand back and let it bubble for 30 seconds. Remove and leave to one side.

Wash the salad leaves. Layer the sweet potato, tomatoes and halloumi on top. Pour over any dressing and sprinkle over the spring onion slices and pumpkin seeds. Serve immediately.




If you’re like me, and you enjoy sharp salad dressings, try adding another drizzle of cold balsamic at the end.

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