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.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 670kcal

Author Amy Fulwood

Ingredients

For the Salad

2 Sweet Potatoes peeled and chopped
4 tablespoon Olive Oil
Salt and Pepper
150 g Bulgur Wheat
275 ml Hot Chicken Stock
200 g Halloumi cubed
Rocket
Handful of Black Olives

For the Dressing

1 Red Chilli chopped
Juice of one Lemon
100 ml Olive Oil
2 teaspoon Honey
1 teaspoon Salt

UK Measures - US Measures

Instructions

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.

Notes

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