Description
A vibrant and savory dish featuring roasted sweet potato rounds topped with pan-seared halloumi, roasted beets, and a fragrant walnut sage pesto.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 package (8 oz) halloumi cheese, sliced
- 2 medium beets, peeled and diced
- 1 cup walnuts
- 1/2 cup fresh sage leaves
- 1/4 cup olive oil, divided
- 2 cloves garlic
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds and diced beets with 2 tbsp olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes, until tender.
- While vegetables roast, prepare the pesto: In a food processor, combine walnuts, sage, garlic, lemon juice, and remaining olive oil. Blend until smooth, seasoning with salt and pepper to taste.
- Heat a non-stick skillet over medium heat. Add halloumi slices and cook for 2-3 minutes per side until golden brown. Assemble by layering sweet potato rounds with halloumi, roasted beets, and a dollop of walnut sage pesto.
Notes
You can customize the seasonings to taste.