Halloumi and Chimichurri Salad

with Sweet Potatoes

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Instructions

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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.

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2 Prep chimichurri

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

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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 a smooth sauce remains.

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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. Slice the cherry tomatoes in half.

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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.

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6 Assemble

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

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't cook the halloumi on too high a heat and make sure to serve it while it's hot or it will go rubbery!

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 30 · Carbs 55 · Fat 49

Gluten-Free

Ingredients

Number of people

Salad

Sweet potatoes 400 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Halloumi 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

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 30 · Carbs 55 · Fat 49

Gluten-Free

Instructions

photo

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.

photo

2 Prep chimichurri

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

photo

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 a smooth sauce remains.

photo

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. Slice the cherry tomatoes in half.

photo

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.

photo

6 Assemble

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

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Don't cook the halloumi on too high a heat and make sure to serve it while it's hot or it will go rubbery!

Ingredients

Number of people

Salad

Sweet potatoes 400 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Halloumi 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
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