Waitrose

Warm sweet potato, chilli & halloumi salad

  • Vegetarian

Ingredients

4 sweet potatoes (about 175g-200g each), washed but unpeeled
4 tbsp olive oil
Freshly ground nutmeg
Juice ½ lemon, plus extra wedges, to serve
150g Waitrose Orange Blossom Honey
1 red chilli, thinly sliced
2 x 250g packs essential Waitrose Cypriot Halloumi, halved horizontally
1 medium Waitrose British Blacktail Egg, beaten
50g Valsugana Instant Polenta
90g pack wild rocket
1 tsp Cooks’ Ingredients Black Sesame Seeds
1 tsp Cooks’ Ingredients Wild Oregano
 

Method

1. Bring a large pan of salted water to the boil. Add the whole, unpeeled potatoes, bring back to the boil and cook for 8 minutes. Drain. When cool enough to handle, peel and cut into chunks.

2. Warm a large frying pan over a high heat. Add half the oil, and when hot add the potatoes and fry for 8-10 minutes, turning occasionally until just golden. Grate over some nutmeg, drizzle with the lemon juice and honey, and scatter over the chilli. Bring to a simmer for 30 seconds, then remove everything to a large plate or bowl, and keep warm.

3. Wash and dry the frying pan, and return it to the heat. Dip the halloumi in the beaten egg, then in the polenta to coat. Add the remaining oil to the frying pan over a high heat. Cook the coated cheese for 4-5 minutes, turning once, until golden. Cut into chunks.

4. Place the warm potatoes, halloumi, rocket, sesame seeds and oregano onto a large platter or individual plates. Drizzle over the warm honey dressing from the potatoes before serving with crusty bread and lemon wedges to squeeze over. 

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 3,587kJ
859kcals
Fat 49.8g
Saturated Fat 25.7g
Carbohydrate 67.5g
Sugars 36.4g
Protein 35.1g
Salt 3.5g
Fibre 4.7g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Thu Mar 02 10:13:00 GMT 2017.