A colourful salad inspired from ” Ripe Figs” by Yasmin Khan. It will serve three as a main with sopme bread or four to six as a side dish
Ingredients
- For the salad
- 3 medium sized sweet potatoes total weight about 1.2kg
- 2 tbsps olive oil
- 2 large handfuls rocket
- 180 g cherry tomatoes 180g halved
- 1 large ripe Hass avocado peeled, stoned and sliced
- a small handful mint leaves finely chopped
- a small handful basil leaves finely chopped
- 250 g halloumi cheese
- vegetable oil
- salt and black pepper
- For the dressing:
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar
- 1/2 tsp unwaxed lemon zest finely grated
- unwaxed lemon zest ½ tsp finely grated
Servings:
Instructions
- Preheat the oven to 180C fan/gas mark 6. Peel the sweet potatoes and slice into wedges that are roughly 3cm thick and 6cm long. Place them in a baking tray and drizzle over the olive oil, ½ teaspoon salt and a generous grind of black pepper.
- Transfer to the oven and bake for around 30 minutes, or until they are cooked but still firm.
- Place all the dressing ingredients in a bowl with ½ teaspoon salt and ¼ teaspoon black pepper and whisk together.
- Once the sweet potatoes are cooked, let them cool in the tray before putting them in a large serving bowl along with the rocket, tomatoes, avocado and herbs. Drizzle the dressing over the salad and toss to ensure everything is well combined.
- Slice the halloumi into 8 rectangular pieces and heat some vegetable oil in a frying pan over a medium-high heat. Fry the halloumi for a couple of minutes on each side until golden and seared. Drain briefly on kitchen paper then arrange it on top of the salad. Serve immediately.
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