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Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle

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Servings 4

Ingredients
  

  • 250 g halloumi sliced into 1 cm thick pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 sweet potatoes medium, halved lengthways (leave skin on)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1 chickpeas 400 g can, drained and rinsed
  • 1 cucumber chopped
  • 1 cup cherry tomatoes quartered
  • 1/2 red onion finely chopped
  • 1 cup rocket roughly chopped
  • 1/2 mint finely chopped
  • 1/3 cup toasted sunflower or pumpkin seeds, or both
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup hummus
  • 1/2 cup greek yoghurt optional
  • 1 tablespoon lemon juice
  • Water to loosen, if needed

Instructions
 

  • Preheat oven to 200°C (fan-forced). Rub each sweet potato half with olive oil and place cut side down on a lined baking tray. Roast for 25–30 minutes or until golden and tender when pierced with a knife. Leave the skin on for added fibre.
    2 sweet potatoes, 1 tablespoon extra virgin olive oil
  • In a bowl, lightly smash with a fork or potato masher until roughly broken up but still chunky. Add the cucumber, cherry tomatoes, red onion, rocket, mint. Add the seeds. Then add olive oil, lemon and season well. Toss everything together.
    1 chickpeas, 1 cucumber, 1 cup cherry tomatoes, 1/2 red onion, 1 cup rocket, 1/2 mint, 1/3 cup toasted sunflower, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice
  • Heat olive oil in a non-stick pan over medium-high heat. Add halloumi slices and cook for 2–3 minutes each side until golden. Drizzle with honey during the last 30 seconds in the pan, allowing it to bubble and caramelise.
    250 g halloumi, 1 tablespoon extra virgin olive oil, 1 tablespoon honey
  • In a small bowl, whisk together the hummus, Greek yoghurt, and lemon juice until smooth. Add a splash of water to loosen if needed to drizzle consistency.
    1/2 cup hummus, 1/2 cup greek yoghurt, 1 tablespoon lemon juice, Water
  • Place one roasted sweet potato half in each bowl. Spoon smashed chickpea salad over the top. Add the golden halloumi slices and finish with generous drizzles of the hummus-yoghurt sauce. Garnish with extra herbs if desired.
    2 sweet potatoes, 1 chickpeas, 250 g halloumi, 1/2 cup hummus

Video

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Keywords

Dinner, Lunch, Salad
Vegetarian
Dietary Vegetarian
Difficulty Easy
Member Free