Roast Sweet Potatoe, Quinoa and Haloumi Salad

Roast Sweet Potato, Quinoa and Haloumi

Prep: 15 mins
Cooking: 30 mins
Serves: 4


2 medium/large sweet potato, peeled and cubed
1 red capsicum , cut in half de-seeded and flattened
1 red onion, cut into wedges
50 mls of olive oil
120 gm of quinoa, rinsed well
1 cup of more of water (enough to cover quinoa)
1 1/2 tablespoons of of lemon juice
1 1/2 teaspoons of harissa (see notes)
1 1/2 teaspoons of honey
1 cup of fresh herbs, finely chopped (parsley,basil and mint)
250 gm packet of haloumi, sliced
2 tablespoons of seed mix with pine nuts


  1. Preheat ove to 190 degrees C, line two baking trays with baking paper. Place sweet pototo and onion on trays, drizzle with 2 tablespoons of olive oil and toss. Roast for around 20 to 25 minutes until golden and tender, stiring half way through.
  2. 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.
  3. 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. Once capsicum is cool enough to touch peel, the skin will now come away easily, cut into thin strips approx 0.5 cm x 3 cm and set aside.
  4. Combine the lemon juice, harissa, honey and 25 mls of the olive oil in a small jar and shake until well combined.
  5. 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. Once all haloumi has been cooked add seed mix to the pan and toast until golden, remove from pan to prevent further cooking.
  6. 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

NOTE: If unable to find harissa mix around 1teaspoon paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground caraway, and chillies to taste. I have used this or a combination of these when no where near a store and in someone elses kitchen.