| Servings | Serves |
Ingredients
- 200 grams Halloumi cut into strips or small pieces
- 1 tablespoon Extra Virgin Olive Oil for pan
- 1 tablespoon Maple Syrup for caramelising
- 130 grams Sweet Potato cut into cubes (skin on)
- 2 cups Cooked Pasta approx. 300g cooked
- 1 Lebanese Cucumber chopped
- 1 cup Cherry Tomatoes quartered
- 1/4 cup Kalamata Olives pitted and chopped
- 4 Spring Onions finely chopped
- 2 tablespoons Pine Nuts toasted
Dressing
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 teaspoon Maple Syrup
- 1/2 Lemon juiced
- 1/2 cup Basil Leaves finely chopped
- 1/4 cup Dill finely chopped (optional)
- Cracked Black Pepper
Ingredients
Dressing
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Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a tray with baking paper. Toss sweet potato cubes in 1 tablespoon olive oil and season with salt and pepper. Roast for 25 minutes until golden and cooked through. Set aside to cool.
- In a small bowl or jug, whisk together the olive oil, vinegar, maple syrup, lemon juice, chopped herbs, and cracked pepper. Adjust seasoning to taste.
- Heat the remaining olive oil in a frying pan over medium–high heat. Add the halloumi and fry for 3–4 minutes on each side until golden. In the last minute, drizzle with maple syrup and toss to caramelise. Squeeze over lemon juice and season with pepper.
- In a large bowl, combine cooked pasta, roasted sweet potato, cucumber, cherry tomatoes, olives, spring onion, and toasted pine nuts. Drizzle with half the dressing and toss gently.
- Divide salad into four bowls and top with golden halloumi. Drizzle with remaining dressing just before serving.
Recipe Notes
Calories: 358 kcal Protein: 17.1g Fibre: 7g Serves: 4
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