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Warm sweet potato, chilli & halloumi salad

Warm sweet potato, chilli & halloumi salad

A tasty and colourful salad packed with flavour. The black sesame seeds are nutty and make a great-looking garnish, whilst the oregano brings an aromatic, earthy with a slightly peppery freshness that instantly transports you to the Mediterranean.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 sweet potatoes, washed but unpeeled
  • 4 tbsp olive oil
  • 1 pinch nutmeg
  • ½ lemon, juice, plus extra wedges to serve
  • 150g Waitrose Orange Blossom Honey
  • 1 red chilli, thinly sliced
  • 500g essential Waitrose Cypriot Halloumi, halved horizontally
  • 1 Waitrose British Blacktail Egg, beaten
  • 50g Polenta Valsugana
  • 90g wild rocket
  • 1 tsp Cooks' Ingredients Black Sesame Seeds
  • 1 tsp Cooks' Ingredients Oregano


  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.


Typical values per serving when made using specific products in recipe


3,587kJ/ 859kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating