Fried Halloumi, Arugula and Tomato Salad With Avocado and Sweet Potatoes
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Halloumi cheese is a semi-hard cheese made from goat’s and sheep’s milk. It has a high melting point and so can be easily grilled or fried. It makes a good protein source for a vegetarian meal. The downside is its high sodium content, so I would not recommend having it often or at all if you need to restrict your salt intake. That being said, this salad has great nutritional components with all of the vegetables and is delicious too! If you wish, you can substitute a little crumbled feta for the halloumi.
MAKES: 2 Servings
PREP/COOK TIME: 60 Minutes
INGREDIENTS:
2 small sweet potatoes, peeled
4 tablespoons olive oil, divided
½ teaspoon Fine sea or table salt
½ teaspoon Freshly cracked black pepper
1 ½ tablespoons apple cider vinegar
½ teaspoon finely grated lemon zest
3 Tablespoons lemon juice
2 large handfuls arugula (about 3 ounces)
10 cherry tomatoes (about 6 ounces), halved
1 large ripe Hass avocado, peeled, pitted and cubed
Small handful fresh mint leaves (about 1 ounce), finely chopped
Small handful fresh basil leaves (about 1 ounce), finely chopped
1 tablespoon vegetable oil
4 ounces halloumi cheese, cut into rectangles
DIRECTIONS
Position a rack in the middle of the oven and preheat to 400 degrees.
Slice the sweet potatoes into wedges about 1 1/2-inches thick by 3-inches long, and place on a large, rimmed baking sheet. Drizzle with 1 tablespoons of the olive oil, and season with 1/2 teaspoon of salt and a few grinds of black pepper. Transfer to the oven and bake for about 30 minutes, or until browned and tender.
Make the dressing: While the potatoes are roasting, in a small bowl, whisk together the remaining olive oil, vinegar, lemon juice and lemon zest. Season to taste with salt and pepper.
Once the sweet potatoes are cooked, let them cool on the baking sheet until lukewarm before transferring to a serving platter or bowl. Scatter the arugula, tomatoes, avocado chunks and herbs on top.
In a medium skillet, preferably cast iron or nonstick, over medium-high heat, heat the vegetable oil until it shimmers. Add the halloumi, and fry until golden and crisp, about 3 minutes per side. Add the fried halloumi to the salad, drizzle with some of the dressing and serve with extra dressing on the side.
