Haloumi and Sweet Potato Salad

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

Method

  1. Preheat oven to 200 degrees Celcius.
  2. 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!)
  3. 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)
  4. Once the haloumi is cooked, plate up everything and finish off with a drizzle of extra virgin olive oil. Serve immediately.

Haloumi and Sweet Potato Salad

 

Sweet Potato Salad with Balsamic Dressing

So after a long day at work and then my bi weekly kickboxing class, I wanted dinner tonight to be light, simple and healthy. I visited the supermarket during the day today and picked up a sweet potato. Whilst in the queue at Coles, a man said to me “Wow that is a really big potato”. It was really awkward and wasn’t really sure what to say so I just went along and purchased it anyway. It weighed 850 grams!!! And cost $4! Alas, this potato is big enough to last me three meals so I thought it was a pretty good investment. One of the meals I decided to test out tonight which I have been thinking about all day is this salad. Serving size = 1.

Sweet Potato Salad with Balsamic Dressing 

What you’re going to need

1 sweet potato (if you bought a mega sized one like me then you will only need 1/3 of it)

A big handful of baby rocket

1/2 tablespoon pine nuts

Dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon olive oil

1 teaspoon maple syrup

salt and pepper

Method

1. Preheat your oven to 200 degrees Celcius

2. Peel and cut your sweet potato into 1cm cubes. (Or if you’re super hungry cut them smaller!)

3. Lightly drizzle your spuddies with olive oil and season with salt and cracked pepper

4. Bake for 20 minutes or until a fork can go through them with ease

5. Whilst the potatoes are baking, toast your pine nuts in a fry pan until golden brown. Also, to prepare the dressing, simply combine all your ingredients in a cup/jug.

6. Assemble your salad starting with the rocket, then potato then pine nuts. Dress the salad and enjoy! (make sure to stir the dressing just before pouring because it will have separated when left to sit on the bench!)

IMG_6022