Sweet Potato and Halloumi Salad

Informations supplémentaires

35 min. | 847 kcal | easy | Vegetarian, Needs a blender | Printable version

1. Cook the sweet potatoes Preheat the oven to 425°F. Cut the sweet potatoes into cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper. Bake in the oven for 22-25 minutes or until browned.

2. Setup Peel onion and trim ends. Thinly slice the onion in 1/4 inch pieces. Slice the halloumi into about 1/3 inch thick slices.

3. Cook the couscous Bring a saucepan with 1 ^2P | 1.5 ^3P cups of water to a boil. Pour in the couscous and the cranberries. Cover and remove from the heat. Let the couscous absorb the liquid for about 5 minutes. Add a drizzle of oil, salt and pepper then break up the couscous with a fork.

4. Make the sauce Put the herbs and the sour cream in a container with 3 ^2P | 5 ^3P tbsp. of water, some salt and some pepper. Use a hand blender to reduce everything into a homogeneous sauce.

5. Cook the halloumi Warm up a light drizzle of oil in a pan over medium-high heat. Cook the halloumi slices 1-2 minutes on each side or until browned.

6. Plate your dish Mix the couscous with the spinach, the onion (to taste), the sweet potato, the halloumi and the herb sauce. Add a bit of apple cider vinegar, to taste. Adjust salt and pepper as needed. Serve the salad and garnish with the dukkah. Bon appétit!

180gCouscous

450gSweet Potato(es)

200gHalloumi Cheese

12gDukkah

40gBaby Spinach

1unitFresh Parsley and Basil

0.5unitRed Onion(s)

50mlSour Cream

30gDried Cranberries

10mlApple Cider Vinegar

What you need Pot, Baking sheet, Bowls, Pan, Tongs, Hand blender

847 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 115g

38%

fat 29g

45%

cholesterol 102mg

34%

fiber 11g

44%

protein 34g

saturated 17g

85%

sodium 1336mg

56%

sugar 25g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg