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Roasted sweet potato and halloumi Salad, with toasted pecans and a lemon, honey and thyme dressing

Super simple salad with a handful of interchangeable ingredients and one of my favourite dressings; lemon, honey and thyme. Assembling a not-shit salad is not so much an art as it is an equation. Salty (halloumi) + sweet (sweet potato) + creamy (avocado) + crunchy (pecans) + zingy (dressing). Textures and colours play as big a part as flavours, too. I hope you love this one as much as I do.

Total time to make : 40 minutes Time to prep : 10 minutes

Time to roast : 30 minutes

Servings : 2 as a main, 4 as a side


2 sweet potatoes, cut into wedges (skin on)

1tbsp olive oil

1tsp salt

1/2 pack of halloumi (112g), cut into strips

1/2 large avocado, sliced

2 large handfuls of salad leaves, I used spinach and rocket

30g pecans

Fresh herbs, I used baby basil


1tbsp olive oil

1tbsp honey

1tsp fresh thyme leaves

Juice of 1/2 lemon

Pinch of salt


  1. Pre-heat a fan oven to 220C

  2. Place the sweet potato wedges in a baking tray and cover with 1tbsp olive oil and 1tsp good quality salt. Use your hands to toss the sweet potatoes in the oil and salt, then space them out on the baking tray so they can evenly roast for about 30 minutes in the oven

  3. To make the dressing, put all the ingredients in a small bowl, mug or jar and whisk or shake to combine. Set to one side

  4. Toast the pecans over a high heat in a dry non-stick frying pan, making sure they don't burn. Leave to one side and wipe any crumbs from the pan, we'll use this to fry the halloumi

  5. When the sweet potatoes are ready, remove from the oven and let them slightly cool whilst you fry the halloumi. I use a kitchen paper to smear a drop of olive oil over the non-stick frying pan. On a high heat, fry for about 2 minutes each side so that the halloumi is golden and crispy

  6. To assemble the salad, mix the salad leaves and any fresh herbs together and then layer on the avocado, sweet potato and halloumi. Crumble over the toasted pecans, pour the dressing on top and top with any additional fresh herbs

  7. Enjoy!

Nutritional Information

(per serve, for 2 main salads)

565 calories

16g protein, 47g carbs, 36g fat

Good to know:

  • This salad keeps for up to 3 days in the fridge in an airtight container

  • Re-use any leftovers stuffed into a pitta, toasted ciabatta roll or as a sandwich filler

  • Swap sweet potato for pumpkin or butternut squash

  • Use other toasted nuts or seeds such as almonds, pumpkin seeds etc.

  • Vegetarian (swap honey for maple syrup for vegan)


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