Recipe Details
| Title | Sweet potato rocket and haloumi salad |
|
| Author | Joanna Farrow | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 265.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Potato, sweet, (kumara) raw | 500 Gram | |
| Oil, olive | 5 Tablespoon | |
| Cheese, Halloumi | 250 Gram |  |
| Rocket, wild | 75 Gram | |
| Oil, olive | 5 Tablespoon | |
| Honey | 3 Tablespoon | |
| Lemon, juice | 2 Tablespoon | |
| Kalonji, black onion seed | 1.5 Teaspoon | |
| Pepper, chilli, red, raw | 5 Gram | |
| Thyme, fresh | 2 Teaspoon |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 687 |  |
| Protein | 32.29% | |
| Other Carbohydrate | 11.79% | |
| Sugar | 19.62% | |
| Fat Saturated | 26.64% | |
| Fat Unsaturated | 62.99% | |
| Fiber | 13.44% | |
| Sodium | 2.35% | |
| Salt | 2.52% | |
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Recipe Method
1. Mix together all the ingredients for the dressing in a small bowl. Use clear honey, deseed the chilli and finely chop. Finely chop the thyme. 2. Cook the sweet potatoes in lightly salted boiling water for 2 minutes. Drain well. Heat the oil in a large frying pan, add the sweet potatoes and fry for about 10 minutes, turning once, until golden brown. Pat off the oil. 3. Meanwhile, thinly slice the cheese and place on a lightly oiled foil-lined grill rack. Cook under a preheated moderate grill for about 3 minutes until golden. 4. Pile the sweet potatoes, cheese and rocket on to serving plates and spoon over the dressing.