Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle
Introduction
Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle is a colorful and healthy dish that combines delicious flavors and textures. The sweetness of roasted sweet potatoes pairs perfectly with the salty, chewy halloumi cheese. Adding fresh pomegranate seeds gives a burst of juiciness, while the tahini-lemon drizzle brings all the ingredients together. This salad is great for lunch or dinner, and it’s easy to make!
Why Make This Recipe
This recipe is not only tasty but also packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while halloumi adds a good source of protein. The pomegranate seeds provide antioxidants, making this salad a wholesome choice. Plus, it looks beautiful on the plate, making it perfect for gatherings or special occasions. If you want to impress your family or friends with a healthy and vibrant dish, this salad is the way to go!
How to Make Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle
Ingredients
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 200 g halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 2 tbsp fresh parsley, chopped
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil (for drizzle)
- 1 tbsp water (to thin if needed)
- 1/2 tsp salt (for drizzle)
Directions
- Preheat the oven to 200°C (400°F).
- Toss the sweet potato cubes with olive oil, salt, and pepper in a bowl.
- Spread the sweet potatoes on a baking sheet and roast for 25 minutes. Flip them halfway through until they are tender and golden.
- While the sweet potatoes are roasting, heat a nonstick pan over medium heat. Grill the halloumi slices for 1–2 minutes on each side until they are golden.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, water, and salt until smooth.
- Once the sweet potatoes are done, arrange them on a serving platter. Top with the grilled halloumi.
- Sprinkle pomegranate seeds and chopped parsley over the top.
- Drizzle generously with the tahini-lemon sauce before serving.
How to Serve Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle
Serve this salad warm or at room temperature. It can be a satisfying main dish for lunch or a side dish for dinner. Pair it with crusty bread or a protein of your choice for a complete meal.
How to Store Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle
Store any leftovers in an airtight container in the refrigerator for up to 2 days. You might want to keep the tahini-lemon drizzle separate until you’re ready to eat, as it can make the salad soggy.
Tips to Make Roasted Sweet Potato & Halloumi Salad with Pomegranate and Tahini-Lemon Drizzle
- Ensure the sweet potatoes are cut into similar-sized cubes for even roasting.
- If you can’t find halloumi, you can replace it with grilled feta or another cheese of your choice.
- Feel free to add other ingredients like spinach, arugula, or roasted nuts for extra flavor and texture.
Variation
You can customize this salad by adding ingredients such as avocado, roasted chickpeas, or even a dash of chili flakes for a little kick.
FAQs
Q1: Can I make this salad ahead of time?
A1: Yes, you can roast the sweet potatoes and grill the halloumi ahead of time. Just assemble the salad and add the drizzle right before serving.
Q2: Is there a substitute for tahini?
A2: If you’re out of tahini, you can use almond butter or peanut butter. They will change the flavor slightly but still taste great!
Q3: How can I make this salad vegan?
A3: To make this salad vegan, you can use grilled tofu or chickpeas in place of halloumi and skip the tahini or use a vegan dressing.
Enjoy making and sharing this delightful Roasted Sweet Potato & Halloumi Salad!
