Description
A vibrant and hearty salad featuring roasted sweet potatoes, pan-fried halloumi cheese, and juicy pomegranate seeds, all tossed with fresh greens and a creamy mint yogurt dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 200g halloumi cheese, sliced
- 4 cups mixed salad greens (e.g., spinach, arugula)
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
- While the sweet potatoes roast, prepare the dressing by whisking together Greek yogurt, lemon juice, minced garlic, half of the chopped mint, and a pinch of salt in a small bowl. Set aside.
- Heat a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes per side until golden brown. Remove from heat and set aside.
- In a large salad bowl, combine the mixed greens, roasted sweet potatoes, pomegranate seeds, and remaining chopped mint. Toss gently.
- Arrange the salad on plates, top with pan-fried halloumi slices, and drizzle generously with the mint yogurt dressing. Serve immediately.
Notes
You can customize the seasonings to taste.