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:
(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
- 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.