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HOW TO: Herb and Halloumi Salad with Sweet Potato Hummus Recipy by: Hello Chef

Unlike traditional hummus, this version uses roasted sweet potatoes instead of chickpeas.

Cooking Time: 30 min
Equipment Required: Food processor
Cals 760 - Prot 37 - Carbs 48 - Fat 49
Please see below for ingredients

Step 1: Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the sweet potatoes. Add them to a baking tray and drizzle with olive oil. Roast in the over for 25 min until soft. 

Step 2: Prep

Meanwhile, wash and roughly chop the mint and parsley leaves. Peel and finely slice the shallots. Chop the cucumber. Slice the lemon into wedges. Peel and crush the garlic. Chop the halloumi into cubes. Finely slice the raddish. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

Step 3: Make Dressing

Whisk the olive oil with a squeeze of lemon juice and a pinch of salt and pepper. Add the shallots- this is your dressing.

Step 4: Make hummus

Once the sweet potatoes are ready, leave them to cool slightly before transferring them to a food processor, along with the remaining lemon juice, olive oil, salt, pepper, tahini and garlic. Blitz until smooth- this is your sweet potato hummus.

Step 5: Fry halloumi

Heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 3-4 min until golden and soft. Remove the pan from the heat and sprinkle with sumac.

Step 6: Tumble salad and serrve

Gently toss the mint, parsley, cucumber, radish and pomegranate seeds in the dressing. Top with the dressing. Top with the halloumi and serve immediately alongside the sweet potato hummus.

Sweet Potatoes 400.00 Grams
Olive oil 4. 00 Tbsp
Lemon 1.00 Pieces
Salt 1.00 Tsp
Black Pepper 0.50 Tsp
Tahini 40.00 Grams
Garlic cloves 1.00 Pieces
Fresh Mint 20.00 Grams
Fresh Parsley 20.00 Grams
Shallots 1.00 Pieces
Cucumber 1.00 Pieces
Halloumi cheese 250.00 Grams
Red Radish 125.00 Grams
Pomegranate, whole 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Black Pepper 0.50 Tsp
Sumac powder 2.00 Grams