Halloumi, sweet potato and rocket salad with mint yoghurt dressing
- 2 days ago
- 1 min read
Golden halloumi on a bed of peppery rocket with roasted sweet potato, crunchy pecans, dried cranberries and a creamy mint yoghurt dressing. Simple to pull together with only a handful of ingredients and leftovers make the perfect lunch for tomorrow.
Total time to make : 40 minutes
Time to prep : 10 minutes
Time to cook : 30 minutes
Servings : 2
Ingredients
1/2 tbsp olive oil
1 sweet potato, cut into cubes
1/2 block (125g) of halloumi cheese, sliced
Large handful of rocket
20g dried cranberries
20g pecans, roughly chopped
Dressing
6 tbsp Greek yoghurt
Small handful of mint leaves, chopped
1/2 tbsp olive oil
2 tbsp honey
Juice of 1 lemon
1 garlic clove, minced or finely chopped
Salt and pepper
Fresh herbs such as dill, mint and a pinch of chilli flakes.
Method
Toss the cubed sweet potato in the olive oil and roast in a fan oven at 220ºC for 30 minutes (or in an air fryer at 200ºC for 15 minutes).
Make the dressing by mixing everything together in a small jar. Loosen with a splash of water if needed.
Pan-fry (or air fry for 8 minutes) the halloumi until golden, flipping halfway through.
To assemble the salad, scatter the roasted sweet potato over the rocket in a bowl, top with the halloumi cheese, dried cranberries and pecans, then pour over the dressing and any fresh herbs.
Nutritional Information
(per serving, with dressing)
580 calories
35g fat, 48g carbs, 24g protein
Good to know:
Perfect for lunchboxes, keep for up to 3 days in the fridge, store the dressing separately.
