A vibrant, hearty salad with roasted sweet potatoes, golden halloumi cheese, juicy pomegranate seeds, peppery arugula, and a refreshing mint yogurt dressing. Perfect as a main or a flavorful side.
📝 Ingredients (Serves 2–4)
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1–2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper, to taste
- 200g halloumi cheese, sliced into 1cm thick slices
- 4 handfuls fresh arugula (rocket)
- ½ cup pomegranate seeds (from about ½ a pomegranate)
- Optional: 1 tbsp toasted pumpkin seeds or chopped pistachios (for crunch)
For the Mint Yogurt Dressing:
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 small garlic clove, minced
- 2 tbsp finely chopped fresh mint leaves
- Salt and pepper, to taste
- Optional: 1 tsp honey (if you like a touch of sweetness)
👩🍳 How to Prepare
1. Roast the Sweet Potatoes:
- Preheat your oven to 200°C (390°F).
- In a bowl, toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper.
- Spread them on a baking sheet in a single layer.
- Roast for 25–30 minutes, turning halfway, until golden and tender. Set aside to cool slightly.
2. Cook the Halloumi:
- While the sweet potatoes roast, heat a non-stick skillet over medium heat (no oil needed).
- Add the halloumi slices and cook for about 2–3 minutes per side until golden brown and crispy. Remove from heat and set aside.
3. Make the Mint Yogurt Dressing:
- In a small bowl, mix together the yogurt, olive oil, lemon juice, garlic, chopped mint, salt, and pepper.
- Taste and adjust seasoning. Add honey if you prefer a slightly sweet dressing.
4. Assemble the Salad:
- On a large serving plate or bowl, arrange the arugula as the base.
- Top with the roasted sweet potatoes, halloumi slices, and pomegranate seeds.
- Drizzle generously with the mint yogurt dressing.
- Sprinkle with toasted seeds or nuts if using.