Roasted Sweet Potato and Halloumi Salad
 
 
A brightly flavored roasted sweet potato and halloumi salad filled with fresh herbs, sweet cherry tomatoes, and a lemony vinaigrette.
Yield: 4 servings
Ingredients
For the salad
  • 3 lb sweet potatoes
  • 2 tbsp olive oil
  • 5 oz arugula
  • 1 pint cherry tomatoes, halved
  • ¼ cup mint leaves, minced
  • ¼ cup basil leaves, minced
  • 9 oz halloumi cheese
  • ¼ cup vegetable oil
  • salt and black pepper, to taste
For the dressing
  • 3 tbsp olive oil
  • 1½ tbsp apple cider vinegar
  • ½ tsp lemon zest
Instructions
  1. Heat oven to 400F.
  2. Peeled the sweet potatoes and slice them into 1¼-inch wedges. Place on a baking sheet and toss with the olive oil, ½ tsp salt, and black pepper. Bake for 25-30 minutes, or until cooked through. Allow to cool slightly.
  3. Meanwhile whisk all of the dressing ingredients together in a large bowl with ½ tsp salt and ¼ tsp black pepper.
  4. Once the sweet potatoes are cooled slightly, add to the bowl with the dressing along with the arugula, tomatoes, and herbs.
  5. Slice the halloumi into 8 rectangular pieces. In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, add the halloumi to the pan and cook for 2-3 minutes on each side, or until golden. Arrange on top of the salad and serve immediately.
Notes
Adapted from Ripe Figs
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/11/roasted-sweet-potato-and-halloumi-salad.html