Mediterranean Roasted Sweet Potatoes & Halloumi Salad
A vibrant salad combining the natural sweetness of roasted sweet potatoes with the salty, crispy goodness of halloumi cheese. Tossed with fresh greens, herbs, and a zesty lemon-olive oil dressing, it’s perfect as a light lunch or a side dish.
Prep & Cook Time:
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients:
For the Salad:
2 medium sweet potatoes, peeled and cubed (~400 g)
200 g halloumi cheese, sliced into 1 cm thick pieces
2 cups mixed salad greens (arugula, spinach, or lettuce)
1 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup toasted pine nuts or walnuts (optional)
2 tbsp fresh parsley or mint, chopped
For Roasting & Cooking:
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin (optional)
Salt and black pepper, to taste
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp lemon juice (fresh)
1 tsp honey or maple syrup
1 small garlic clove, minced
Salt and pepper to taste
Instructions:
Roast the Sweet Potatoes
1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin (if using), salt, and pepper.
3. Spread them evenly on a baking tray lined with parchment paper.
4. Roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
Roast the halloumi
1. Heat a non-stick pan over medium heat.
2. Add halloumi slices and cook 2–3 minutes per side until golden and crispy.
3. Remove and set aside on a plate.
Make the Dressing
1. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
Assemble the Salad
1. In a large bowl, combine roasted sweet potatoes, salad greens, cherry tomatoes, and red onion.
2. Drizzle with dressing and gently toss.
3. Top with crispy halloumi slices, nuts (if using), and fresh herbs.
Notes & Tips:
Halloumi tip: Slice thicker for a chewy center or thinner for extra crispiness.
Veggie swaps: Add roasted bell peppers or zucchini for variety.
Make ahead: Sweet potatoes can be roasted a day in advance; reheat before assembling.
Nutritional Estimate
Calories: ~350–400 kcal
Protein: 15 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 6 g