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Roasted Sweet Potato and Halloumi Salad with Toasted Pecans and a Lemon, Honey, and Thyme Dressing

This masterpiece combines the sweetness of roasted sweet potatoes, the savoury richness of halloumi cheese, the nutty crunch of toasted pecans, and the zesty brightness of a lemon, honey, and thyme dressing. Elevate your culinary experience with this easy-to-create yet exquisite salad!

 

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 200g halloumi cheese, sliced
  • 1 cup pecans, toasted and roughly chopped
  • 4 cups mixed salad greens (e.g., baby spinach, arugula, or lettuce)
  • Olive oil, for roasting
  • Salt and black pepper, to taste

For the Lemon, Honey, and Thyme Dressing:

  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste

 

Instructions:

 

  1. Preheat your oven to 200°C (390°F).
  2. In a large bowl, toss the cubed sweet potatoes with a drizzle of olive oil, salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes on a baking tray in a single layer. Roast in the preheated oven for about 20-25 minutes or until they’re tender and slightly caramelized.
  4. While the sweet potatoes are roasting, prepare the lemon, honey, and thyme dressing. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, honey, fresh thyme leaves, salt, and black pepper. Set aside.
  5. In a separate non-stick pan, heat a drizzle of olive oil over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side or until golden brown and slightly crispy. Remove from the pan and set aside.
  6. Once the sweet potatoes are roasted to perfection, remove them from the oven and let them cool slightly.
  7. In a large serving bowl, arrange the mixed salad greens as the base.
  8. Add the roasted sweet potatoes and halloumi slices on top of the greens.
  9. Sprinkle the toasted pecans over the salad.
  10. Drizzle the lemon, honey, and thyme dressing generously over the salad, allowing the flavours to meld together.
  11. Gently toss the salad to combine all the elements and coat them with the dressing.
  12. Serve the Roasted Sweet Potato and Halloumi Salad with Toasted Pecans and a Lemon, Honey, and Thyme Dressing as a stunning and satisfying meal that’s bursting with vibrant flavours and textures.

 

This Roasted Sweet Potato and Halloumi Salad is a culinary masterpiece that marries contrasting yet harmonious flavours. The tender sweetness of roasted sweet potatoes, the succulent saltiness of halloumi cheese, the nutty crunch of toasted pecans, and the invigorating zing of the lemon, honey, and thyme dressing come together to create a symphony on your plate.