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Barbecue sweet potato wedges and haloumi salad recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Whip up a quick & satisfying summer salad with grilled sweet potato, creamy dressing, and salty haloumi. Ready in 15 minutes!
Ingredients:
  • 500g sweet potato, peeled, cut into wedges
  • 1 tsp Lemon Herb & Garlic Spice Blend
  • 180g packet haloumi, sliced
  • 2 baby cos lettuce, leaves separated, thickly sliced
  • 1⁄2 small red onion, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 150g (1 cup) drained canned chickpeas, rinsed (see notes)
  • 1⁄250.00 ml fresh mint leaves
  • 125ml (1⁄2 cup) Green Goddess Dressing & Sauce
Instructions:
  • Place the sweet potato in a microwave-safe bowl and cover it with a damp paper towel. Microwave on High for 5 minutes until just tender. Pour half of the oil and half of the spice blend over the sweet potato and toss to coat. Preheat a barbecue grill or chargrill pan to medium-high. Grill the sweet potato, turning occasionally, for 5 minutes until lightly charred.
  • Pat the haloumi dry with paper towel, sprinkle with the spice blend, then fry in a non-stick pan with oil over medium heat until golden on both sides (1-2 minutes per side).
  • In a serving bowl, layer the cos leaves, onion, cucumber, sweet potato, haloumi, chickpeas, and mint. Season with salt and pepper. Drizzle with the dressing before serving.

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