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
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) 25.7
Carbohydrates (g) 66
of which sugars (g) 16.9
Fibers (g) 18.5
Proteins (g) 28.6
Salt (g) 4
*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

Roast sweet potatoes

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.
Prep chimichurri

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.
Blitz chimichurri

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.
Prep

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.
Fry halloumi

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.
Assemble

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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