Harissa Honey Halloumi & Sweet Potato Salad

• portioner: Serves 2
• total tid: 29 minutes

Ingredienser

1 sweet potato

1 red onion

1 red pepper

1 tin chickpeas

1 tsp smoked paprika

150g halloumi

Drizzle of honey

Handful pomegranate

Small bunch fresh mint

1 tsp harissa

150g cherry tomatoes

50g rocket

Dressing

1/2 lemon, juice and zest

1 tsp harissa @belazu_co

1 tbsp honey

Drizzle of olive oil

Salt and pepper

Garnish

roasted seeds

Extra pomegranate

Vejledning

Chop the red onion, red pepper and sweet potato into chunks. Add to a lined baking tray with the drained chickpeas, drizzle with a little olive oil, salt, pepper and the smoked paprika. Mix well and roast at 220°C for 25-30 minutes. Shake halfway through to ensure even cooking. Once cooked, remove from the oven and leave to cool.

Mix everything for the dressing together in a bowl and set aside.

Cut the halloumi into cubes and add to a pan on a medium high heat. Cook for a couple minutes until it starts to gain a little colour then add the Harissa and honey and Cook until golden and the honey starts to caramelise slightly.

Add the rocket to a bowl along with the cut cherry tomatoes, Roasted vegetables, the honey halloumi, the diced mint and pomegranate. Add the dressing and mix well. Check the seasoning and plate up and garnish with some toasted seeds and extra pomegranate seeds.