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Sweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing
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Sweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing

45 minPara 4Nutri-Score C€€
de @carina.wolff4 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • sweet potato (peeled and cut into cubes)Frutas y verduras700 g
  • halloumi (sliced)Lácteos225 g
  • chickpeas (drained and dried)Despensa400 g
  • red onion (thinly sliced)Frutas y verduras1 pieza
  • red wine vinegarDespensa100 ml
  • olive oilDespensa45 ml
  • honeyDespensa20 ml
  • Dijon mustardDespensa15 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • smoked paprikaEspecias5 g
  • saltEspecias5 g
  • black pepperEspecias2 g
  • rocket (washed)Frutas y verduras100 g

por ración

Nutrición

333kcal

Carbohidratos
36 g
Proteínas
12 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Sartén
  • Varillas

paso a paso

Preparación

  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.
    Paso 1

  2. Pickle the red onion

    • Place the sliced red onion in a bowl.
    • Pour over the red wine vinegar and set aside to soften.
    Paso 2

  3. Make the honey mustard dressing

    • Whisk together the olive oil, honey, Dijon mustard and lemon juice.
    • Season with salt and pepper.
    Paso 3

  4. Fry the halloumi

    • Heat a frying pan over medium heat.
    • Fry the halloumi slices until golden on both sides.
    Paso 4

  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.
    Paso 5
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