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Sweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing
45 Min.Für 4Nutri-Score C€€
C
45 Min.
45 Min.Sweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing
was Sie brauchen
Zutaten
sweet potato (peeled and cut into cubes)Obst & Gemüse700 g
halloumi (sliced)Milchprodukte225 g
chickpeas (drained and dried)Vorräte400 g
red onion (thinly sliced)Obst & Gemüse1 Stück- red wine vinegarVorräte100 ml
olive oilVorräte45 ml
honeyVorräte20 ml
Dijon mustardVorräte15 ml
lemon (juiced)Obst & Gemüse1 Stück
smoked paprikaGewürze5 g
saltGewürze5 g
black pepperGewürze2 g
rocket (washed)Obst & Gemüse100 g
pro Portion
Nährwerte
333kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 12 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Bratpfanne
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the sweet potato and chickpeas
- Preheat the oven to 200 °C.
- Toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, salt and pepper on a baking tray.
- Roast until golden and crispy.
- Schritt 2
Pickle the red onion
- Place the sliced red onion in a bowl.
- Pour over the red wine vinegar and set aside to soften.
- Schritt 3
Make the honey mustard dressing
- Whisk together the olive oil, honey, Dijon mustard and lemon juice.
- Season with salt and pepper.
- Schritt 4
Fry the halloumi
- Heat a frying pan over medium heat.
- Fry the halloumi slices until golden on both sides.
- Schritt 5
Assemble the salad
- Arrange the rocket on a platter.
- Top with the roasted sweet potato, crispy chickpeas, fried halloumi and pickled onions.
- Drizzle with the honey mustard dressing and serve.
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