Meals and Courses

Sweet Potato & Haloumi Salad

prep 10 mins cook 2 mins
  • 500 g (1 lb) sweet potatoes, sliced
  • 3 tablespoons olive oil
  • 250 g (8 oz) haloumi cheese, thinly sliced
  • 75 g (3 oz) rocket leaves
  • 5 tablespoons olive oil
  • 3 tablespoons runny honey
  • 2 tablespoons lemon or lime juice
  • 1½ teaspoons black onion seeds
  • 1 red chilli, deseeded and finely sliced
  • 2 teaspoons chopped lemon thyme
  • salt and pepper

Mix together all the ingredients for the dressing in a small bowl. Set aside until required.

Cook the sweet potatoes in a saucepan of lightly salted boiling water for 2 minutes. Drain well and chill until required.

When ready to serve, heat the oil in a large frying pan, add the sweet potatoes and fry for about 10 minutes, turning once, until golden.

Meanwhile, place the haloumi slices on a lightly oiled foil-lined grill rack. Cook under a preheated moderate grill for about 3 minutes until golden.

Divide the sweet potatoes, cheese and rocket between 4 serving plates and spoon over the dressing. Serve immediately.

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