Sunday 25 February 2018

Sweet Potato and Halloumi Salad

Donal Skehan

Barbecues do not just have to be for meat. This recipe is a great example of a delicious salad that can be partly cooked on a hot grill. It's packed with punchy flavours that will leave you wanting more. Serves four.

you will need

2 large sweet potatoes, sliced into 1cm pieces

400g halloumi cheese, sliced into 1cm pieces

Extra-virgin olive oil

3 large cloves garlic, finely sliced

2 red chillis, finely sliced

Ground black pepper

1 small handful mixed salad leaves per person

For the dressing Handful fresh basil, finely chopped

1 garlic clove, minced

Juice of 1 lime

3 tbsps extra-virgin olive oil


Whisk together the ingredients for the dressing and set aside.

Place the sweet potato and halloumi slices on a large plate and then drizzle with olive oil and scatter with the garlic and chilli. Season with ground black pepper.

Toss each slice in oil so it's coated and then place on a medium-high heat on the barbecue. Cook the halloumi until it has golden brown score marks, then turn to cook the other side. Cook the sweet potato until charred and tender when pressed with tongs.

Assemble the salad by tossing the salad leaves in the dressing and placing a handful on each plate. Top with the slices of halloumi and sweet potato and serve with a little extra drizzle of the dressing.

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