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.
Cooking time: 30 min
Cals 749 · Prot 30 · Carbs 55 · Fat 49
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Sweet potatoes
400 Grams
Vegetable oil
2 Tbsp
0.5 Tsp
200 Grams
1 Piece
Cherry tomatoes
150 Grams
Baby spinach
60 Grams


Small red chilli
1 Piece
Fresh coriander
15 Grams
Fresh parsley
15 Grams
1 Piece
Garlic cloves
1 Piece
0.5 Tsp
30 ML
Olive oil
4 Tbsp
Red vinegar
30 ML
Dried oregano
2 Grams


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.
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!

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