Halloumi and Chimichurri Salad

Name: Halloumi and Chimichurri Salad with Sweet Potatoes
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 200 Grams of Halloumi; 1 Piece of Avocado; 150 Grams of Cherry tomatoes; 60 Grams of Baby spinach; 1 Piece of Small red chilli; 15 Grams of Fresh coriander; 15 Grams of Fresh parsley; 1 Piece of Shallots; 1 Piece of Garlic cloves; 1 Tsp of Salt; 30 ML of Water; 4 Tbsp of Olive oil; 30 ML of Red vinegar; 2 Grams of Dried oregano

with Sweet Potatoes

Chimichurri is a classic Argentinian sauce which isn't cooked, but is flavoured with raw herbs and garlic.

Cals 732 · Prot 29 · Carbs 66 · Fat 43

Vegetarian

Low Carb

30 min

Halloumi and Chimichurri Salad with Sweet Potatoes

Chimichurri is a classic Argentinian sauce which isn't cooked, but is flavoured with raw herbs and garlic.

Cals 732 · Prot 29 · Carbs 66 · Fat 43

Vegetarian

Low Carb

Ingredients

Salad

Sweet potatoes

400 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Halloumi 4*

200 Grams

Avocado

1 Piece

Cherry tomatoes

150 Grams

Baby spinach

60 Grams

Chimichurri

Small red chilli

1 Piece

Fresh coriander

15 Grams

Fresh parsley

15 Grams

Shallots

1 Piece

Garlic cloves

1 Piece

Salt

0.5 Tsp

Water

30 ML

Olive oil

4 Tbsp

Red vinegar

30 ML

Dried oregano

2 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3055 / 732
Fats (g)	43
of which saturated (g)	25.6
Carbohydrates (g)	66
of which sugars (g)	16.9
Fibers (g)	18.5
Proteins (g)	28.6
Salt (g)	36.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes (skins on) into bite-size cubes. Add them to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until coated. Roast for 25 min or until cooked through.

2 Prep chimichurri

Meanwhile, wash and finely chop the red chilli, coriander and parsley, including the stalks. Peel and finely chop the shallots and garlic.

3 Blitz chimichurri

Add the chopped coriander, parsley, shallots, garlic (don't like raw garlic? Go easy!) and red chilli (spicy!) to a food processor along with the salt, water, olive oil, red vinegar and dried oregano. Blitz for 2 min until smooth.

4 Prep

Chop the halloumi into cubes. Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. Halve the cherry tomatoes.

5 Fry halloumi

Heat a large non-stick pan over a medium heat. Once hot, add the halloumi cubes and fry for 1-2 min on each side until golden brown.

6 Assemble

Toss the baby spinach leaves, the avocado, cherry tomatoes and roasted sweet potatoes in a tablespoon of chimichurri sauce. Top with the fried halloumi and drizzle with the remaining sauce.

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