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Salad on serving platter.

Sweet Potato Halloumi Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Category: Salad
  • Method: Stovetop and roasted
  • Cuisine: Australian

Description

This refreshing sweet potato and halloumi salad is filled with roasted sweet potatoes, fresh mint, lentils and quinoa in a simple lemon vinaigrette dressing. It’s perfect for spring picnic, summer BBQ’s or a delicious vegetarian lunch!


Ingredients

Scale

Salad:

  • 1 cup pre-cooked quinoa, cold
  • 1 can lentils, rinsed
  • 1 large sweet potato (about 500g/ 1.1 lbs)
  • ¼ cup pepitas
  • 2 cups chopped mint leaves (1 bunch)
  • 1 cup chopped curly or flat leaf parsley (1 small bunch)
  • ½ block haloumi (125g)
  • ½ diced red onion, finely diced
  • ¼ cup dried cranberries

Lemon vinaigrette:

  • ¼ cup lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400F/ 180C (fan-forced) and prepare the sweet potato. Wash and dry it well, then chop into 1/2-inch pieces, leaving the skin on.
  2. Toss the sweet potato chunks in olive oil and salt. Spread on a baking sheet and bake for 25-30 minutes, until tender and brown.
  3. Meanwhile, cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand.  Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and place in the freezer for 15 minutes.
  4. Chop the herbs, dice the red onion and add to a large bowl with lentils, pepitas, cranberries, cooled roasted sweet potato chunks and cooked quinoa
  5. Make the dressing by adding all dressing ingredients to a small bowl or jar with a lid. Whisk or shake together.
  6. Cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick frying pan over medium and add slices directly to the pan (there is no need for additional oil). Allow to cook, undisturbed for about 1-2 minutes. Check to see if the underside is starting to brown and crisp. When it does, you can flip each piece over and repeat on the other side. Remove from heat when done.
  7. Pour dressing over the salad and toss everything together.
  8. Plate salad and top with fried halloumi cheese. Enjoy!

 


Keywords: sweet potato halloumi salad, mint, sweet potatoes, cranberries, Halloumi, quinoa