Before I left Australia to start travelling I was house sitting with my nephew, who has a fiendish addiction to chocolate. I had been trying to lose weight however; I put that on the back burner as I was eating far too much chocolate and drinking far too many glasses of wine and bubbly. All the farewells to family and friends which always included food and wine, was placing a toll on my body and my clothing was a little too snug for my liking.
However, I was eating healthy and making a lot of meals where I was staying, there was a well appointed kitchen and as I love cooking especially for others it was a joy to cook and try out and develope new recipies.
After a bit of playing around and inspiration from Moroccan food and the spices they use, I developed this salad with several of the things I love, sweet potato, red onion and haloumi. I made it when my younger sister came over for dinner and she loved it. So it was a success, so much so she wanted the recipe, I had to rack my brains as I cook with a little bit of this and a lot of that and a smidge of this. So if you would like it too I have finally written it down and you can find the recipe here. Enjoy and feel free to change it up a bit to your personal liking.
Roast Sweet Potato, Quinoa and Haloumi Salad
- 2 large sweet golden sweet potato cubed
- 1 large red capsicum cut in half, seeded and flattened
- 1 red onion cut into wedges
- 70 ml olive oil extra virgin
- 120 gm Quinoa rinsed well
- 1 cup water
- 1.5 tblsp lime juice or juice from 1 lime
- 1.5 tsp honey
- 1.5 tsp harissa see notes below
- 1 cup mixed herbs parsley, mint and basil
- 250 gm haloumi sliced
- 2 tbsp seed mix with pine nuts lightly toasted
- Preheat oven to 190°C, line two baking trays with baking paper. Place the sweet potato and onion on prepared trays. Drizzle with 2 tablespoons or so of the olive oil and toss to cover with oil. Roast for around 35 minutes until potato is golden and tender and onion is soft stirring half way through.
- Place the quinoa in a small saucepan and cover with about a fingers width of water. Bring to the boil, turn the heat down to low and cover. Allow to cook completely and absorb the water, remove from heat and allow to sit while preparing the remainder of the salad.
- While the quinoa is cooking place the prepared capsicum under the grill skin side up. Cook on high until skin is black and chard. Remove and place on plate or tray and cover with tea towel or foil and allow to sweat and cool enough to handle. Once capsicum is cool peel, the skin will now come away easily, cut into thin strips approx 0.5 cm x 3 cm and set aside.
- Combine the lemon juice, harissa, honey and 25 mls of the olive oil in a small jar and shake well until well combined.
- Heat a frying pan over medium to high heat, add a splash of oil. Cook haloumi in batches for a few minutes each side until golden, remove and set aside on paper towel to drain. Once all haloumi has been cooked add seed mix to the pan and toast until golden, remove from pan to prevent further cooking.
- To assemble the salad, place the quinoa, roasted vegies, capsicum and haloumi in a large bowl sprinkle with the herbs and pour over the dressing. Gently toss to combine and sprinke with the toasted seed mix and serve