Herb and Halloumi Salad

with Sweet Potato Hummus

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Instructions

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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.

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2 Prep

Meanwhile, roughly chop the cucumberalmonds 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

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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.

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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. 

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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. 

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6 Tumble salad and serve

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

Tips for fussy eaters

Serve with flatbread or bulgur for a carby option!

Pro tip

Roast the sweet potatoes ahead of time and leave them to fully cool before blending.

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 857 · Prot 36 · Carbs 68 · Fat 51

Gluten-Free

Ingredients

Number of people

Hummus

Sweet potatoes 400 Grams
Olive oil 4 Tbsp
Lemon 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Tahini 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 200 Grams
Red radish 125 Grams
Pomegranate 1 Piece
Whole almonds 40 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sumac 2 Grams
Cherry tomatoes 150 Grams

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

Cooking Time: 30 min

Equipment Required: Food processor

Cals 857 · Prot 36 · Carbs 68 · Fat 51

Gluten-Free

Instructions

photo

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.

photo

2 Prep

Meanwhile, roughly chop the cucumberalmonds 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

photo

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.

photo

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. 

photo

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. 

photo

6 Tumble salad and serve

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

Tips for fussy eaters

Serve with flatbread or bulgur for a carby option!

Pro tip

Roast the sweet potatoes ahead of time and leave them to fully cool before blending.

Ingredients

Number of people

Hummus

Sweet potatoes 400 Grams
Olive oil 4 Tbsp
Lemon 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Tahini 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 200 Grams
Red radish 125 Grams
Pomegranate 1 Piece
Whole almonds 40 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sumac 2 Grams
Cherry tomatoes 150 Grams
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