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Sweet potato and haloumi sunshine salad recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Try a tasty vegetarian sweet potato and haloumi salad!
Ingredients:
  • 2.5kg sweet potato, peeled, cut into 1cm-thick,10cm-long sticks
  • 1 small red onion, sliced into thin rings
  • 4.50 gm sugar
  • 125ml (1/2 cup) fresh lemon juice
  • 290g (1 1/2 cups) couscous
  • 75g (1/2 cup) pistachio kernels, coarsely chopped
  • 2 green shallots, thinly sliced
  • 187.50 ml chopped fresh mint, plus extra leaves to serve
  • 187.50 ml chopped fresh dill
  • 60ml (1/4 cup) extra virgin olive oil
  • 400g cherry tomato medley, halved
  • 80g haloumi
  • 1/2 green oak lettuce, leaves separated
  • 50g bought roasted chickpeas
  • 65g (1/3 cup) pomegranate arils
  • 1 avocado, thinly sliced crossways
  • Yoghurt and beetroot dip, to serve
  • Sumac, to sprinkle
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced. 2. Line two large baking trays with baking paper. 3. Divide sweet potato onto the trays. 4. Generously spray sweet potatoes with oil spray. 5. Season sweet potatoes to taste. 6. Bake for 45-50 minutes, swapping trays halfway, until edges are crisp.
  • In a glass or ceramic bowl, mix together the onion, 1 teaspoon of salt, sugar, and 1/3 cup of lemon juice. Let it sit for 15 minutes, stirring occasionally, until pickled.
  • Place couscous in a heatproof bowl and add 375ml (1 1⁄2 cups) boiling water. Stir to combine and let it sit for 5 minutes to absorb. Fluff the grains with a fork to separate and allow it to cool.
  • Combine pistachios, shallots, 1/2 cup mint, 1/2 cup dill, 2 tablespoons oil, and the rest of the lemon juice with the couscous, and toss together.
  • In a bowl, mix together the tomato with the remaining mint, dill, and oil. Season to taste.
  • Slice the haloumi into 1cm-thick slices, then cut each slice into thirds. In a hot non-stick pan, sear the haloumi for 1-2 minutes on each side until golden. Plate and serve.
  • Plate the sweet potato creatively among four dishes, resembling a sun shape. Add lettuce and couscous tabouli on top. Sprinkle with chickpeas and pomegranate seeds. Add the tomato mixture, avocado, and pickled onion on top. Finish by placing spoonfuls of yogurt and beetroot dip. Top with haloumi, sumac, and mint leaves for garnish.

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