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
Heat oven to 400F.
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.
Meanwhile whisk all of the dressing ingredients together in a large bowl with ½ tsp salt and ¼ tsp black pepper.
Once the sweet potatoes are cooled slightly, add to the bowl with the dressing along with the arugula, tomatoes, and herbs.
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.