Recipe Details
Title Sweet potato rocket and haloumi salad
Author Joanna Farrow
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 265.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, sweet, (kumara) raw500 Gram
Oil, olive5 Tablespoon
Cheese, Halloumi250 Gram
Rocket, wild75 Gram
Oil, olive5 Tablespoon
Honey3 Tablespoon
Lemon, juice2 Tablespoon
Kalonji, black onion seed1.5 Teaspoon
Pepper, chilli, red, raw5 Gram
Thyme, fresh2 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 687
Protein 32.29%
Other Carbohydrate 11.79%
Sugar 19.62%
Fat Saturated 26.64%
Fat Unsaturated 62.99%
Fiber 13.44%
Sodium 2.35%
Salt 2.52%
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Recipe Method
1. Mix together all the ingredients for the dressing in a small bowl. Use clear honey, deseed the chilli and finely chop. Finely chop the thyme. 2. Cook the sweet potatoes in lightly salted boiling water for 2 minutes. Drain well. Heat the oil in a large frying pan, add the sweet potatoes and fry for about 10 minutes, turning once, until golden brown. Pat off the oil. 3. Meanwhile, thinly slice the cheese and place on a lightly oiled foil-lined grill rack. Cook under a preheated moderate grill for about 3 minutes until golden. 4. Pile the sweet potatoes, cheese and rocket on to serving plates and spoon over the dressing.
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