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Sweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing
45 minVoor 4Nutri-Score C€€
C
45 min
45 minSweet Potato & Halloumi Salad with Crispy Chickpeas and Honey Mustard Dressing
recept van
Carina Wolff
@carina.wolff
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
sweet potato (peeled and cut into cubes)Groente en fruit700 g
halloumi (sliced)Zuivel225 g
chickpeas (drained and dried)Voorraadkast400 g
red onion (thinly sliced)Groente en fruit1 stuk- red wine vinegarVoorraadkast100 ml
olive oilVoorraadkast45 ml
honeyVoorraadkast20 ml
Dijon mustardVoorraadkast15 ml
lemon (juiced)Groente en fruit1 stuk
smoked paprikaKruiden en specerijen5 g
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
rocket (washed)Groente en fruit100 g
per portie
Voedingswaarden
333kcal
- Koolhydraten
- 36 g
- Eiwitten
- 12 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
Koekenpan
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Pickle the red onion
- Place the sliced red onion in a bowl.
- Pour over the red wine vinegar and set aside to soften.
- Stap 3
Make the honey mustard dressing
- Whisk together the olive oil, honey, Dijon mustard and lemon juice.
- Season with salt and pepper.
- Stap 4
Fry the halloumi
- Heat a frying pan over medium heat.
- Fry the halloumi slices until golden on both sides.
- Stap 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.