Halloumi and Roasted Sweet Potato Salad with Dill Dressing
This sheet-pan recipe for two is easy to make. The salad combines chickpeas and sweet potatoes that have been roasted on a sheet pan. All that’s left is to add some grilled halloumi cheese, cucumber and dill-lime dressing for an absolutely fresh dish.
Ingredients
- 1 lb (450 g) sweet potatoes, unpeeled, scrubbed clean and cut into halfmoons about ½ inch (1 cm) thick
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 tbsp (30 ml) olive oil
- 1/3 cup (15 g) dill, finely chopped, plus more for serving
- 3 tbsp (45 ml) olive oil
- 1 lime, zest finely grated and juiced
- 1 small garlic clove, chopped
- 1 tsp (5 ml) honey
- 1 block (150 g) halloumi cheese, sliced into two long pieces
- 2 Lebanese cucumbers, sliced into rounds
- 1/2 small red onion, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the sweet potatoes and chickpeas with the oil. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender and golden, stirring halfway through cooking.
This sheet-pan recipe for two is easy to make. The salad combines chickpeas and sweet potatoes that have been roasted on a sheet pan. All that’s left is to add some grilled halloumi cheese, cucumber and dill-lime dressing for an absolutely fresh dish.