Herb and Halloumi Salad

with Sweet Potato Hummus
Unlike traditional hummus, this version uses roasted sweet potatoes instead of chickpeas.
Cals 880 · 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 880 · 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) 3225 / 880
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) 4.2
*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 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.
Prep

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.
Make dressing

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.
Make hummus

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.
Fry halloumi

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.
Tumble salad and serve

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·