Long time no see! I have been cheating on my kitchen with my credit card lately and it is now time to put a stop to that! I feel like my latest obsession is cheese (well it’s been a long running thing but it’s definitely concentrated at the moment). Last week, a couple of friends and i ventured out to Carriageworks for Bon Fromage a cheese festival which were giving out free samples of a diverse spread of European cheeses! It was actually heaven and unlike most places that offer freebies, this was a table absolutely filled with all you can eat cheese. It was the place of dreams.
Alas, stemming from that, i have eating a lot of haloumi lately because a) it’s delicious b) it serves as a filling sub in for meat c) it cooks in less than 2 minutes! The only downside to haloumi is that it doesn’t travel well. It is best eaten straight off the pan. So for my Sunday lunch where I am at home, it works a treat.
Grocery day today means I had minimal supplies in the fridge which is perfect for me since I find I am the most creative when I have a limited number of ingredients. (very Masterchef mystery box type of thing).
If haloumi and sweet potato are sounding good to you so far, keep on reading and you can whip this salad up for yourself!
Haloumi and Sweet Potato Salad (serves 1)
What you’re going to need
1 small sweet potato (~ 100 grams), sliced small and evenly
75 grams haloumi, sliced evenly
4 perino tomatoes, sliced in half lengthways (cherry tomatoes would work here too)
handful mixed green leaves
1 tablespoon walnuts, roughly chopped
extra virgin olive oil for baking + additional for drizzle
salt and pepper, to season
- Preheat oven to 200 degrees Celcius.
- On a lined baking tray add the sweet potato and tomatoes with salt, pepper and olive oil and bake for ~ 10 minutes (baking time will vary depending on how big you cut your potato!)
- With two minutes to go, cook the haloumi in a non stick fry pan on a medium heat. (Haloumi burns easily so don’t take your eyes off it)
- Once the haloumi is cooked, plate up everything and finish off with a drizzle of extra virgin olive oil. Serve immediately.