Halloumi, Sweet Potato and Bulgur Wheat Salad
This vibrant halloumi, sweet potato and bulgur wheat salad is full of saltiness from the halloumi and olives and creamy sweetness from the sweet potato.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
For the Salad
- 2 Sweet Potatoes peeled and chopped
- 4 tbsp Olive Oil
- Salt and Pepper
- 150 g Bulgur Wheat
- 275 ml Hot Chicken Stock
- 200 g Halloumi cubed
- Handful of Black Olives
For the Dressing
- 1 Red Chilli chopped
- Juice of one Lemon
- 100 ml Olive Oil
- 2 tsp Honey
- 1 tsp Salt
Preheat the oven to 200°C. Place the sweet potato, a tablespoon of olive oil and a big pinch of salt and pepper on to a baking tray. Place in the oven and cook for 30-40 minutes until softened and slightly charred around the edges.
While the sweet potato is cooking, heat a pan over a medium high heat with the 3 tablespoons of oil. Fry the halloumi until it has browned on each side.
Place the bulgur wheat into a large bowl with a pinch of salt. Pour over the chicken stock and leave to sit under a clean tea towel until cooked, about 10 minutes.
To make the dressing. Place all the dressing ingredients in a bowl and whisk together. Chill until ready to use.
When everything is ready place the sweet potato and halloumi into the bowl with the bulgur wheat and gently stir together until everything is mixed. Pour over the dressing and mix again. Serve onto plates and top with the rocket and a few olives.
Calories: 670kcal | Carbohydrates: 45g | Protein: 16g | Fat: 48g | Saturated Fat: 13g | Sodium: 1225mg | Potassium: 409mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9330IU | Vitamin C: 17.7mg | Calcium: 533mg | Iron: 1.6mg