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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 minServes 4Nutri-Score C€€
from @carina.wolff4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sweet potato (peeled and cut into cubes)Produce700 g
  • halloumi (sliced)Dairy225 g
  • chickpeas (drained and dried)Pantry400 g
  • red onion (thinly sliced)Produce1 piece
  • red wine vinegarPantry100 ml
  • olive oilPantry45 ml
  • honeyPantry20 ml
  • Dijon mustardPantry15 ml
  • lemon (juiced)Produce1 piece
  • smoked paprikaSpices5 g
  • saltSpices5 g
  • black pepperSpices2 g
  • rocket (washed)Produce100 g

per serving

Nutrition

333kcal

Carbs
36 g
Proteins
12 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the honey mustard dressing

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

  4. Fry the halloumi

    • Heat a frying pan over medium heat.
    • Fry the halloumi slices until golden on both sides.
    Step 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.
    Step 5
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