Herb and Halloumi Salad

Name: Herb and Halloumi Salad with Sweet Potato Hummus
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 4 Tbsp of Olive oil; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Tahini; 1 Piece of Garlic cloves; 25 ML of Water; 10 Grams of Fresh mint; 15 Grams of Fresh parsley; 1 Piece of Shallots; 1 Piece of Cucumber; 200 Grams of Halloumi; 125 Grams of Red radish; 1 Piece of Pomegranate; 40 Grams of Whole almonds; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Sumac; 150 Grams of Cherry tomatoes

with Sweet Potato Hummus

Unlike traditional hummus, this version uses roasted sweet potatoes instead of chickpeas.

Cals 847 · Prot 38 · Carbs 89 · Fat 47

Vegetarian

Low Carb

30 min

Herb and Halloumi Salad with Sweet Potato Hummus

Unlike traditional hummus, this version uses roasted sweet potatoes instead of chickpeas.

Cals 847 · Prot 38 · Carbs 89 · Fat 47

Vegetarian

Low Carb

Ingredients

Hummus

Sweet potatoes

400 Grams

Olive oil

4 Tbsp

Lemon

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Tahini 3*

40 Grams

Garlic cloves

1 Piece

Water

25 ML

Salad

Fresh mint

10 Grams

Fresh parsley

15 Grams

Shallots

1 Piece

Cucumber

1 Piece

Halloumi 4*

200 Grams

Red radish

125 Grams

Pomegranate

1 Piece

Whole almonds 1*2*

40 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sumac

2 Grams

Cherry tomatoes

150 Grams

Allergens

*3 Sesame Seeds, *4 Milk, *1 Peanuts, *2 Tree Nuts

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)	3181 / 847
Fats (g)	46.7
of which saturated (g)	23.9
Carbohydrates (g)	89
of which sugars (g)	32.5
Fibers (g)	18.5
Proteins (g)	37.6
Salt (g)	35.7

*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 roughly chop the sweet potatoes. Add them to a baking tray and drizzle with olive oil. Roast in the oven for 25 min until soft.

2 Prep

Meanwhile, roughly chop the cucumber, almonds and mint and parsley leaves. Peel and finely slice the shallots. Peel and crush the garlic. Cube the halloumi. Slice the radish. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Halve the tomatoes.

3 Make dressing

Juice half the lemon into a large bowl. Add the olive oil, a pinch of salt and pepper and the shallots - this is your dressing.

4 Make hummus

Once the sweet potatoes are ready, leave them to cool slightly before transferring them to a food processor, along with the remaining lemon juice, olive oil, a very generous pinch of salt, the pepper, tahini, water and garlic. Blitz until smooth - this is your sweet potato hummus. Refrigerate.

5 Fry halloumi

Heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 3-4 min until golden and soft.

6 Tumble salad and serve

Gently toss the mint, parsley, tomatoes, cucumber, radish, almonds and pomegranate seeds in the dressing. Top with the halloumi, garnish with sumac powder and serve immediately alongside the sweet potato hummus.

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