Warm sweet potato, chilli & halloumi salad

Name: Warm sweet potato, chilli & halloumi salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 sweet potatoes, washed but unpeeled; 4 tbsp olive oil; 1 pinch nutmeg; ½ lemon, juice, plus extra wedges to serve; 150 g Waitrose Orange Blossom Honey; 1 red chilli, thinly sliced; 500 g essential Waitrose Cypriot Halloumi, halved horizontally; 1 Waitrose British Blacktail Egg, beaten; 50 g Polenta Valsugana; 90 g wild rocket; 1 tsp Cooks' Ingredients Black Sesame Seeds; 1 tsp Cooks' Ingredients Oregano

A tasty and colourful salad packed with flavour. The black sesame seeds are nutty and make a great-looking garnish, whilst the oregano brings an aromatic, earthy with a slightly peppery freshness that instantly transports you to the Mediterranean.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

4 sweet potatoes, washed but unpeeled
4 tbsp olive oil
1 pinch nutmeg
½ lemon, juice, plus extra wedges to serve
150g Waitrose Orange Blossom Honey
1 red chilli, thinly sliced
500g essential Waitrose Cypriot Halloumi, halved horizontally
1 Waitrose British Blacktail Egg, beaten
50g Polenta Valsugana
90g wild rocket
1 tsp Cooks' Ingredients Black Sesame Seeds
1 tsp Cooks' Ingredients Oregano

Method

Bring a large pan of salted water to the boil. Add the whole, unpeeled potatoes, bring back to the boil and cook for 8 minutes. Drain. When cool enough to handle, peel and cut into chunks.
Warm a large frying pan over a high heat. Add half the oil, and when hot add the potatoes and fry for 8-10 minutes, turning occasionally until just golden. Grate over some nutmeg, drizzle with the lemon juice and honey, and scatter over the chilli. Bring to a simmer for 30 seconds, then remove everything to a large plate or bowl, and keep warm.
Wash and dry the frying pan, and return it to the heat. Dip the halloumi in the beaten egg, then in the polenta to coat. Add the remaining oil to the frying pan over a high heat. Cook the coated cheese for 4-5 minutes, turning once, until golden. Cut into chunks.
Place the warm potatoes, halloumi, rocket, sesame seeds and oregano onto a large platter or individual plates. Drizzle over the warm honey dressing from the potatoes before serving with crusty bread and lemon wedges to squeeze over.