Gluten-Free Sweet Potato and Halloumi Salad

Ingredients

For the Salad

• 200g halloumi cheese, sliced
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 cups mixed salad greens (spinach, arugula, etc.)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• Olive oil
• Salt and pepper

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice (or apple cider vinegar)
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard (ensure gluten-free)
• Salt and pepper to taste

Instructions

Prepare the Sweet Potatoes:

• Preheat your oven to 200°C (400°F).
• Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Grill the Halloumi:

• While the sweet potatoes are roasting, heat a grill pan or non-stick skillet over medium heat.
• Add the halloumi slices and cook for 2-3 minutes on each side until golden brown.

Prepare the Vegetables:

• In the same pan, add a bit more olive oil if needed and sauté the red onion and bell pepper until tender, about 5-7 minutes.

Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar), honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.

Assemble the Salad:

• In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, roasted sweet potatoes, and sautéed red onion and bell pepper.
• Add the grilled halloumi slices on top.
• Drizzle the dressing over the salad and toss gently to combine.

Serve:

• Serve immediately while the halloumi and sweet potatoes are still warm.

Enjoy your meal!!!