Sweet potato quinoa salad with halloumi

Name: Sweet potato quinoa salad with halloumi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Sweet potatoes; 2 red onions; 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 150 g Quinoa; 1 red pepper; 1 collar Arugula; 250 g Halloumi; 1/2 TEASPOON Sumac; 1/2 Organic Lemon; 1/2 Pomegranate

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Sweet potatoes
2 red onions
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
150 g Quinoa
1 red pepper
1 collar Arugula
250 g Halloumi
1/2 TEASPOON Sumac
1/2 Organic Lemon
1/2 Pomegranate

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel sweet potatoes and cut into 1-2 cm cubes. Peel onions and cut into small pieces. Mix potatoes and onions with 2 tablespoons of oil, 1⁄4 TL salt and pepper in an ovenproof dish. Cook in a hot oven for about 25 minutes, turning in between.
2
Meanwhile cook the quinoa in boiling salted water for about 10 minutes. Clean, wash and chop the peppers. Wash, clean and spin dry the rocket. Rinse Halloumi cold, dab dry and cut into 1.5 cm thick slices. Season with sumac and lemon peel.
3
Heat 1 tablespoon of oil in a frying pan. Fry the Halloumi in it for about 2 minutes on each side until crispy. Take out, let cool down briefly and cut into cubes.
4
Drain the quinoa in a sieve and let it drip off, loosen up with a fork. Mix paprika, rocket, baked sweet potatoes and cheese with quinoa. For the dressing, mix 2 tablespoons of olive oil and lemon juice, season to taste with salt and pepper and stir carefully into the salad, season if necessary. Remove the pomegranate seeds and sprinkle over the salad.