Barbecue Sweet Potato Wedges and Haloumi Salad
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Barbecue Sweet Potato Wedges and Haloumi Salad 🥗🍠
Add some smoky goodness to your plate with this barbecue sweet potato and haloumi salad. Packed with fresh greens and hearty chickpeas, it’s a perfect balance of flavors and textures. Save this recipe for your next BBQ night! 🌟
Ingredients:
- 500g sweet potato, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp lemon herb & garlic spice blend
- 180g haloumi, sliced
- 2 baby cos lettuces, leaves separated and thickly sliced
- 1/2 small red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 150g (1 cup) canned chickpeas, rinsed
- 1/2 cup fresh mint leaves
- 125ml (1/2 cup) green goddess dressing
Directions:
- Place sweet potato wedges in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 5 minutes until just tender. Toss with half the olive oil and spice blend. Preheat a barbecue grill or chargrill pan to medium-high. Grill sweet potato for 5 minutes, turning occasionally, until lightly charred.
- Pat the haloumi dry with paper towels. Sprinkle with the remaining spice blend. Heat the remaining olive oil in a non-stick frying pan over medium heat. Cook haloumi for 1-2 minutes per side until golden.
- In a serving bowl, arrange cos lettuce leaves. Top with onion, cucumber, grilled sweet potato, haloumi, chickpeas, and mint. Season to taste and drizzle with green goddess dressing before serving.
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