ROASTED SWEET POTATO SALAD WITH HALLOUMI CROUTONS
RECIPE TYPE
Salad
SERVES
8
Prep: 10 min
Cook: 30 min
Ingredients
3 tbsp Longo’s Mediterranean extra virgin olive oil
1 tsp each Longo’s essentials ground cumin and sweet paprika
1 pkg (400 g) Longo’s sweet potato fries (or 2 medium sweet potatoes, peeled and cut into equal size chunks)
1/2 tsp salt and pepper
1 pkg (250 g) halloumi cheese
8 cups Longo’s prepared Mediterranean Salad Mix or Garden Salad mix
1/2 cup Longo’s dried cranberries
Longo’s roasted and salted pumpkin seeds (optional)
Herb Vinaigrette:
1/3 cup Longo’s Mediterranean extra virgin olive oil
1/4 cup packed assorted fresh Longo’s organic herbs such as basil, mint or chives
3 tbsp Longo’s Curato white wine vinegar
1 tbsp Longo’s liquid honey
1 tbsp Longo’s Dijon mustard
1/4 tsp each salt and pepper
Directions
Herb Vinaigrette: Combine oil, herbs, vinegar, honey, mustard, salt and pepper in a small blender or food processor; pulse until smooth. Set aside.
Whisk oil with cumin and paprika; toss 2 tbsp of the seasoned oil with the sweet potatoes. Season sweet potatoes with salt and pepper and spread onto air fryer basket or baking sheet lined with parchment paper. Air fry potatoes at 400°F for 15 minutes or roast in preheated 425°F oven for 20 minutes.
Cut halloumi into 1 inch cubes and pat dry. Toss with remaining seasoned oil. Air fry halloumi for 6 to 8 minutes, turning once or alternately brown in a skillet over medium heat on all sides.
Arrange salad mix on a platter. Top with warm sweet potatoes, dried cranberries and pumpkin seeds. Serve with dressing on the side.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 8g | Fibre 3g |
Fat 23g | Sugar 10g |
Carbs 22g | Sodium 680mg |
