Save to your scrapbook
essential Waitrose halloumi, pepper & aubergines with sweet potato mash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Packed with flavour, this colourful dish tastes as good as it looks
400g essential Waitrose Sweet Potatoes, scrubbed and cut into small chunks
2½ tbsp olive oil
1 small aubergine, diced
2 red peppers, deseeded and sliced
½ x 250g pack essential Waitrose Cypriot Halloumi, cut into small chunks
2 tbsp clear honey
2 tbsp balsamic vinegar
1. Put the sweet potatoes in a saucepan, cover with boiling water and cook for 10-12 minutes until tender. Heat 1 tbsp of the oil in a frying pan and fry the aubergine, stirring frequently, for 5 minutes. Add the peppers and another 1 tbsp oil and fry for a further 10 minutes until the vegetables are tender and browned.
2. Drain the sweet potatoes, return to the saucepan, season and mash until smooth. Spoon onto serving plates and top with the vegetables.
3. Briefly fry the halloumi in the pan with the remaining oil to lightly colour and spoon onto the plates. Add the honey, balsamic and 3 tbsp of water to the pan and heat until bubbling and slightly syrupy. Drizzle over the vegetables and serve.
Typical values per serving:
This recipe was first published in September 2017.