Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing

Ingredients:

Roasted Sweet Potatoes:

2 large sweet potatoes, peeled and cubed (450 g / 1 lb)

2 tablespoons olive oil (30 ml)

1/2 teaspoon ground cumin (1 g)

Salt and black pepper to taste

Halloumi:

250 g halloumi cheese, sliced (9 oz)

1 tablespoon olive oil (15 ml)

Salad Base:

4 cups mixed salad greens or baby spinach (120 g)

1/2 cup pomegranate arils (85 g)

Mint Yogurt Dressing:

1/2 cup Greek yogurt (120 g / 120 ml)

1 tablespoon olive oil (15 ml)

1 tablespoon lemon juice (15 ml)

2 tablespoons fresh mint, finely chopped (6 g)

Salt and black pepper to taste

Optional Garnish:

Toasted pine nuts or walnuts (25 g)

Directions:

Preheat oven to 425°F / 220°C. Line a baking sheet with parchment paper.

Toss sweet potato cubes with olive oil, cumin, salt, and black pepper. Spread in a single layer and roast for 25–30 minutes, turning halfway, until tender and caramelized.

Heat olive oil in a nonstick skillet over medium heat. Cook halloumi slices for 2–3 minutes per side until golden and crisp. Remove from heat.

In a small bowl, whisk together yogurt, olive oil, lemon juice, mint, salt, and black pepper until smooth.

Arrange salad greens on a serving platter or in bowls. Top with roasted sweet potatoes, warm halloumi, and pomegranate arils.

Drizzle generously with mint yogurt dressing and finish with nuts if using. Serve warm or slightly cooled.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 420 kcal | Servings: 4 servings