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Sweet Potato and Halloumi Salad

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Sweet Potato and Halloumi Salad

with couscous, spinach and a creamy basil and parsley sauce

Informations supplémentaires
35 min. | 847 kcal | easy | Needs a blender, Even better the next day, Vegetarian | Printable version
1. Cook the sweet potatoes Preheat the oven to 425°F. Cut the sweet potatoes into cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper. Bake in the oven for 22-25 minutes or until browned.
2. Setup Thinly slice the onion. Slice the halloumi into about 0.5cm thick slices.
3. Cook the couscous Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Pour in the couscous and the cranberries. Cover and remove from the heat. Let the couscous absorb the liquid for about 5 minutes. Add a drizzle of oil, salt and pepper then break up the couscous with a fork.
4. Make the sauce Put the herbs and the sour cream in a container with 3 2P | 5 3P tbsp. of water, some salt and some pepper. Use a hand blender to reduce everything into a homogeneous sauce.
5. Cook the halloumi Warm up a light drizzle of oil in a pan over medium-high heat. Cook the halloumi slices 1-2 minutes on each side or until browned.
6. Plate your dish Mix the couscous with the spinach, the onion (to taste), the sweet potato, the halloumi, the herb sauce and the dukkah. Add a bit of apple cider vinegar, to taste. Adjust salt and pepper as needed. Bon appétit! Dukkah, originating in the Middle East, is a combination of nuts, seeds or spices ground and mixed together to produce a mixture that is served with food or as a garnish.
180gCouscous
450gSweet Potato(es)
200gHalloumi Cheese
12gDukkah
40gBaby Spinach
1unitFresh Parsley and Basil
0.5unitRed Onion(s)
1unitSour Cream
30gDried Cranberries
What you need Pot, Sheet pan, Bowls, Pan, Tongs, Hand blender.
847 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 115g
38%
fat 29g
45%
cholesterol 102mg
34%
fiber 11g
44%
protein 34g
saturated 17g
85%
sodium 1336mg
56%
sugar 25g
trans 0g