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Halloumi, pepper & aubergines with sweet potato mash
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400g sweet potatoes, peeled and cut into small chunks
1 tbsp Essential Olive Oil
1 small aubergine, diced
2 Essential Peppers (red or yellow), sliced
70g Essential 30% Reduced Fat Cypriot Halloumi, cut into small chunks
1 tbsp Essential Clear Honey
2 tbsp Essential Balsamic Vinegar
1. Put the sweet potatoes in a pan, cover with boiling water and cook for 10-12 minutes, until tender. Heat the oil in a nonstick frying pan and fry the aubergine, stirring frequently, for 5 minutes. Add the peppers and fry for 10 minutes until everything is 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 frying pan to lightly colour, then spoon onto the plates. Add the honey, balsamic and 3 tbsp water to the pan. Heat until bubbling and slightly syrupy, then drizzle over the vegetables and serve.
Cook’s tip Griddle or grill slices of leftover halloumi and serve with a tomato and rocket salad drizzled with vinaigrette. Alternatively, pan fry slices with chopped red chilli, then drizzle with clear honey and serve with lime wedges, or grate over pasta bakes or pizzas before cooking. You can also make this recipe dairy-free by using Taifun Tofu Olive.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in September 2020.