This one’s spud-tacular. Roasted sweet potato brings the comfort, halloumi adds the salty squeak, and juicy pomegranate keeps every bite a surprise. We seasoned the roast veg with Chicken Bone Broth for that extra depth, making it way more than just a pretty bowl.
Add sweet potato to a lined baking tray, add 2 tbsp olive oil with a pinch of salt and pepper, chicken bone broth, cinnamon and smoked paprika, mix to coat. Roast for 25–30 minutes until tender.
Meanwhile, fry halloumi in a pan with olive oil until golden on both sides. Set aside
Make dressing: Combine ingredients in a jar with a lid, shake to emulsify.
To assemble the salad, spoon the hummus into a large bowl. Add baby spinach/arugula, sweet potato, cucumber and halloumi, top with pecans, pepitas, pomegranate seeds and oregano leaves.
Pour over a little dressing just before serving.
Preheat oven to 180C
Add sweet potato to a lined baking tray, add 2 tbsp olive oil with a pinch of salt and pepper, chicken bone broth, cinnamon and smoked paprika, mix to coat. Roast for 25-30 minutes until tender,
Meanwhile, fry halloumi in a pan with olive oil until golden on both sides. Set aside
Make dressing: Combine ingredients in a jar with a lid, shake to emulsify.
To assemble the salad, spoon the hummus into a large bowl. Add baby spinach/rocket, sweet potato, cucumber and halloumi, top with pecans, pepitas, pomegranate seeds and oregano leaves.
Pour over a little dressing just before serving.
Sweet Potato & Halloumi Salad
with Chicken Bone Broth Homestyle Original
Gluten FreeVegetarian
Easy peasy
4 side salads or 2 full serving sizes
45 minutes
This one’s spud-tacular. Roasted sweet potato brings the comfort, halloumi adds the salty squeak, and juicy pomegranate keeps every bite a surprise. We seasoned the roast veg with Chicken Bone Broth for that extra depth, making it way more than just a pretty bowl.
Add sweet potato to a lined baking tray, add 2 tbsp olive oil with a pinch of salt and pepper, chicken bone broth, cinnamon and smoked paprika, mix to coat. Roast for 25–30 minutes until tender.
Meanwhile, fry halloumi in a pan with olive oil until golden on both sides. Set aside
Make dressing: Combine ingredients in a jar with a lid, shake to emulsify.
To assemble the salad, spoon the hummus into a large bowl. Add baby spinach/arugula, sweet potato, cucumber and halloumi, top with pecans, pepitas, pomegranate seeds and oregano leaves.
Pour over a little dressing just before serving.
Preheat oven to 180C
Add sweet potato to a lined baking tray, add 2 tbsp olive oil with a pinch of salt and pepper, chicken bone broth, cinnamon and smoked paprika, mix to coat. Roast for 25-30 minutes until tender,
Meanwhile, fry halloumi in a pan with olive oil until golden on both sides. Set aside
Make dressing: Combine ingredients in a jar with a lid, shake to emulsify.
To assemble the salad, spoon the hummus into a large bowl. Add baby spinach/rocket, sweet potato, cucumber and halloumi, top with pecans, pepitas, pomegranate seeds and oregano leaves.
