Spiced Sweet Potato, Red Pepper and Halloumi Salad

I don’t eat cheese that often, but halloumi is one of my absolute favourites. Its salty flavour works so well with the sweetness of the potato and the peppers in this salad. I made this on a warm sunny evening, and ate it outside with my family. These are the best kind of moments.

YOU WILL NEED:Processed with VSCO with c1 preset

(Serves 3, quantities may vary)

  • 3 Sweet potatoes, cubed
  • 3 Red peppers, sliced
  • 1 Small pack of halloumi
  • Mixed leaves
  • Olive Oil
  • 2-3 Cloves of garlic, crushed
  • Paprika
  • Salt & Pepper
  • Sesame seeds
  • Balsamic vinegar (to dress)



1.) Preheat the oven to 200°C and spread the sweet potato on a baking tray with a drizzle of oil, crushed garlic, ½-1 tsp of paprika (depending on how spicy you want it), salt and pepper. Roast in the oven for 15- 20 minutes until softened, before adding the peppers and cooking for a further 10-15 minutes.

2.) Grill the halloumi on a medium-high heat until golden.

3.) Assemble all the ingredients together in a serving dish, sprinkle with the seeds and dress with a little oil and balsamic vinegar.






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