Halloumi and sweet potato salad
This vibrant halloumi and sweet potato salad is packed with flavor, texture, and color. Roasted, grilled, tangy, and creamy—all in one wholesome bowl!
Equipment
- 1 Chopping board
- 1 knife
- 1 large bowl
- 1 Sheet pan or tinfoil tray
- 1 mandolin optional
- 1 jar with lid for quick pickled onions
- 1 medium bowl for dressing
- 1 whisk
- 1 grill griddle pan or frying pan for cooking halloumi
- 1 large platter or salad bowl to assemble the salad
Ingredients
- 4 medium sweet potatoes peeled and diced
- 3 tbsp olive oil
- ½ tsp garlic powder or 1 garlic clove or 1 garlic clove, minced
- ½ tsp onion powder
- ½ tsp harissa seasoning
- 1 tsp fennel seeds
- ¾ tsp salt
- 225 g halloumi cheese
- 1 head lettuce such as lollo rosso or red cos
For the dressing:
- 3 heaped tbsp Greek yogurt
- 1 tbsp tahini
- 1 medium garlic clove grated
- ¼ tsp salt
- 1 lemon juice squeezed
To top:
- 4 tbsp pomegranate seeds
- ½ red onion thinly sliced and quick pickled in white wine vinegar (or apple cider vinegar)
Instructions
Prep the sweet potatoes:
- Peel and dice into 1-inch chunks. Toss with olive oil, garlic powder, onion powder, harissa seasoning, fennel seeds, and salt. Spread on a baking tray lined with parchment or in a tinfoil tray.
Roast:
- Bake in the oven at 200°C (390°F) for about 30 minutes, or until a little crispy on the outside but soft in the middle. While the sweet potatoes roast, follow the other steps, so that everything is ready when the roasting is done.
Quick pickle the onions:
- Thinly slice half a red onion (use a mandolin or just a knife) and steep in white wine vinegar. Apple cider vinegar works too.
Make the dressing:
- In a bowl, whisk together Greek yogurt, tahini, grated garlic, salt, and lemon juice. Set aside.
Grill the halloumi:
- Use paper towels to dry the halloumi cheese block, slice it in ½-inch thick slices to avoid it from crumbling and dry each piece well. Brush lightly with a little olive oil and grill or fry for 3 minutes per side until golden. Cut into bite-sized chunks.
Assemble & Serve:
- In a big salad bowl or platter, layer your lettuce, roasted sweet potatoes, and halloumi pieces. Drizzle with dressing and finish with pickled onions and pomegranate seeds. To eat you can use a fork, or simply scoop up the lettuce with a few sweet potato and halloumi pieces, drizzle more dressing and enjoy.
Video
Notes
- Dry your halloumi well—this makes all the difference for that crispy bite! Cut the slices thick to avoid it falling apart.
- Layer, don't shred: leave the small lettuce leaves whole to catch the dressing and chunks in a perfect scoop.
- Meal prep friendly: I like to roast the sweet potatoes, make the dressing and pickle the onions ahead of time and just assemble quick before serving.
- Double the dressing: It’s so good and will pair with so many other meals, you’ll want extra to drizzle on during the week.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨