Sweet Potato and Warm Halloumi Salad with Tahini Dressing by Eve Kalinik | View the full programme via the emailed PDF
Sweet potatoes provide a wealth of nutritional benefits: they are high in beta-carotene, which is important for our skin and immune health, and are a great source of fibre for our gut microbes. Halloumi, like other ewes' milk cheeses, tends to be easier on digestion for most. The combination of fresh mint and dill adds a vibrant color, and fresh herbs are brilliant for flavour and for the gut.
1 large sweet potato, peeled and cut into roughly 3 inch cubes
1 tablespoon butter or ghee
100g halloumi cut into 12-15 cubes
Small handful fresh mint leaves, roughly chopped
2 tablespoons chopped fresh dill
3 tablespoons tahini
Juice of 1/2 fresh lemon
4 tablespoons extra virgin olive oil
+ Preheat the oven to 200C. Line a baking tray with baking parchment. Place the sweet potato on the baking tray and cook for 25-30 minutes util tender.
+ While the sweet potato is cooking, heat a small frying pan on a medium heat, add the butter or ghee and lightly fry the halloumi for 4-6 minutes, flipping occasionally until golden. Remove from the heat and transfer to a large bowl.
+ Add the mint and dill to the bowl with the halloumi.
+ For the dressing, mix the tahini, lemon juice, salt, 2 tablespoons of the olive oil and a little water to thin; put to one side.
+ When the sweet potato is cooked, remove from the oven and add to the bowl with the halloumi, mint and dill and combine all together. Transfer to a serving plate (or between two plates) and drizzle with the dressing and remaining 2 tablespoons of olive oil.