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Sweet Potato & Halloumi Salad

with Chicken Bone Broth Homestyle Original
Gluten Free Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4 side salads or 2 full serving sizes
ready-in
45 minutes
Sweet Potato & Halloumi Salad

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.

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Salad:

  • 1 sweet potato, cut into wedges
  • 3 tbsp olive oil
  • Good pinch salt
  • Good pinch pepper
  • 1 tbsp Chicken Bone Broth Homestyle Original
  • Pinch of cinnamon
  • Pinch of smoked paprika
  • 6 oz halloumi, cut into strips
  • 2 cups baby spinach/arugula mix
  • 1 cucumber
  • 1 pomegranate
  • ½ cup pecans
  • ¼ cup pepitas
  • A few sprigs of fresh oregano leaves
  • 1 cup hummus

Dressing:

  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 4 tbsp olive oil
  • Pinch salt and pepper
  1. Preheat oven to 350°F
  2. 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.
  3. Meanwhile, fry halloumi in a pan with olive oil until golden on both sides. Set aside
  4. Make dressing: Combine ingredients in a jar with a lid, shake to emulsify.
  5. 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.
  6. Pour over a little dressing just before serving.