Roasted Sweet Potato, Quinoa, and Halloumi Salad

This vibrant and nourishing salad is packed with a variety of nutrient-dense ingredients that not only taste delicious but also provide multiple health benefits. The sweet potatoes are rich in fibre, vitamin A, and antioxidants, supporting eye health and boosting immunity. Quinoa is a complete protein, containing all nine essential amino acids, making it a great choice for plant-based eaters. Pomegranate seeds add a burst of sweetness along with polyphenols that promote heart health. Fresh parsley and red onions enhance the salad with anti-inflammatory and detoxifying properties. With a mix of fibre, healthy fats, and protein, this salad is satisfying, satiating, and perfect for a balanced meal any time of the day.

Roasted Sweet Potato, Quinoa, and Halloumi Salad

Serves: 6

Ingredients

• For the salad:

  • 2 sweet potatoes, peeled and cubed

  • 1 tbsp extra virgin olive oil

  • Sea salt & black pepper to taste

  • 6 leaves of Romaine lettuce, washed

  • 1 cup quinoa

  • 400g cherry tomatoes, halved

  • 8 small cucumbers, diced

  • 2 tbsp red onion, finely chopped

  • 1 cup pomegranate arils

  • 1/2 cup flaked almonds, roasted

  • 1/4 bunch parsley, leaves & stems finely chopped

  • 400g halloumi, sliced

    
    

• For the dressing:

  • 4 tbsp extra virgin olive oil

  • 2 tbsp white wine vinegar

  • 4 tsp Dijon mustard

  • 4 tsp maple syrup

  • Sea salt & black pepper to taste

Instructions

1. Roast the Sweet Potatoes:

   • Preheat the oven to 200°C (350°F).

   • Line a baking tray with baking paper.

   • Spread the cubed sweet potato evenly across the tray, drizzle with 1 tbsp olive oil, and season with sea salt and black pepper.

   • Roast in the preheated oven for about 30 minutes or until golden and cooked through. Toss halfway for even cooking.

2. Cook the Quinoa:

   • While the sweet potatoes are roasting, cook the quinoa according to the packet instructions.

   • Once cooked, fluff with a fork and set aside to cool.

3. Prepare the Dressing:

   • In a small jar or bowl, combine extra virgin olive oil, white wine vinegar, maple syrup, and Dijon mustard.

   • Whisk until well combined and smooth.

   • Season with sea salt and black pepper to taste.

4. Toast the Almonds:

   • In a dry pan over medium heat, toast the flaked almonds until golden brown and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Set aside.

5. Cook the Halloumi:

   • Heat a non-stick pan over medium heat.

   • Add the halloumi slices and cook for 2-3 minutes on each side until golden and crispy. Remove from heat and set aside.

6. Assemble the Salad:

   • In a large bowl or plate, combine the Romaine lettuce (tear to smaller pieces with your hands, cooked quinoa, roasted sweet potatoes, cherry tomatoes, cucumbers, red onion, pomegranate arils, toasted almonds, and chopped parsley.

   • Drizzle the dressing over the salad. If you serve it from a bowl, then gently toss until well combined. If you serve the salad from a big plate, then you can simply drizzle the dressing over the salad and allow it to sink through

7. Serve:

   • Top the salad with the warm halloumi slices and serve immediately.

This vibrant salad combines sweet, savoury, and tangy flavours with a satisfying mix of textures. Enjoy!

If you are looking for other salad recipes to try, be sure to check more in my blog.