Chunks of roasted sweet potato, and squeaky, salty haloumi fill this salad with flavour and personality. A hearty dish to serve by itself for a light meal, or alongside the protein of your choice for something more substantial, this salad delights tastebuds, and keeps tummies full with healthy proteins and complex carbohydrates.
Chris and I are off to the beach tomorrow! After three days of feasting, family, and long digestive naps we are leaving our cares behind, packing our sunscreen, and heading up the coast road for a few days of sun, sand, and nights under the stars. I am looking forward to long walks along the beach, and simple, laid back meals that can be eaten one handed while I’m reading a book in the sunshine. What are your plans for the rest of the holiday season?
In preparation for our trip I made a big batch of this salad to take with us for quick, light lunches and dinners that will keep us sustained for trips to the beach, but won’t weigh us down. The fried haloumi makes this salad indulgent enough for the festive season. Each squeaky golden cube is a bite of savoury delight. The roasted sweet potato and quinoa keep this firmly on the healthy side and the salad is rounded out with soft buttery lettuce leaves and toasted walnuts. I kept the dressing interesting but light, and the surprise ingredient may shock you – raspberry jam! It may sound strange, but the sweetness of the jam contrasts perfectly with the astringent balsamic vinegar for a simple but flavoursome vinaigrette.
I made this salad recently for our family Christmas gathering and it was a hit on the smorgasbord spread. Luckily I salvaged the leftovers for my lunch the next day. I haven’t been able to stop thinking about it since. The haloumi definitely has something to do with that! If you are vegan, you could replace the haloumi with extra firm tofu, but if you do eat dairy I recommend spoiling yourself with some of this. Yes, it is indulgent, but every now and again a girl just needs fried cheese in her life, and because it is surrounded by complex carbohydrates (sweet potato and quinoa), healthy fats (walnuts and olive oil), greens (butter lettuce), and lean proteins (walnuts and quinoa) – I still feel good about eating this before I put on my bikini and head out to the beach.
Gluten Free | Vegetarian | Serves 3-4 as a light meal | Leftovers can be stored in an airtight container in the refrigerator up to three days.
Note: I used a tri-colour quinoa mix, but you can use whatever colour you have on hand.
- 1 large sweet potato (about 500g / 1lb)
- 1/2 cup walnuts
- 3/4 cup quinoa
- 1 1/2 cups low sodium vegetable stock
- 180 grams (6 oz) haloumi
- 1/2 head butter lettuce
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon raspberry jam
- 1 tablespoon olive oil
- Pinch salt and black pepper
- Preheat your oven to 200C (400F) and line a baking sheet with aluminium foil.
- Peel sweet potato and then dice into medium size cubes (~1.5cm / 3/4inch) and place on baking tray. Bake for 30 minutes or until the centres feel tender when pierced with a fork.
- In the last ten minutes of baking the sweet potatoes, spread walnuts across the tray to toast. Remove tray from oven and allow sweet potatoes and walnuts to cool to room temperature.
- Place quinoa and vegetable stock in a medium size saucepan. Cover and bring to the boil. Allow quinoa to boil for 5 minutes, then turn the heat to low and simmer for 15 minutes. Remove from heat, drain thoroughly, and allow to come to room temperature.
- While quinoa, sweet potato, and walnuts are cooling, dice haloumi into small cubes. Heat a non-stick frying pan over a medium heat. Fry haloumi until golden. Remove from heat and cool to room temperature while you make the dressing.
- To make dressing: whisk together balsamic vinegar, raspberry jam, olive oil, salt and pepper.
- Tear butter lettuce leaves into large pieces. Add quinoa, sweet potatoes, walnuts, and fried haloumi. Pour dressing over and toss gently but thoroughly until all ingredients are mixed and coated with dressing.
- Serve at room temperature.