Za'atar Roasted Sweet Potato and Halloumi with Tahini Drizzle
Za'atar potatoes and roasted halloumi are topped with a tahini drizzle whisked from tahini, lemon juice and water, plus mint and salad.
- 400 g Sweet potatoes
- 200 g Halloumi cheese
- 1 small Red onion
- 2 tsp Za'atar spice blend
- 25 ml Olive oil
- 30 g Tahini paste
- 1 tbsp Lemon juice
- 2 tbsp Water (for tahini)
- 10 g Fresh mint leaves
- 50 g Mixed leaf salad
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking tray.
- Step 2
Peel and dice the sweet potatoes into 2cm chunks. Slice the red onion thinly. Toss the potatoes and onion with 15ml olive oil and the Za'atar spice blend. Spread onto the baking tray.
- Step 3
Roast for 20 minutes.
- Step 4
While roasting, slice the halloumi into 1cm thick pieces. In a separate small bowl, whisk together the tahini, lemon juice, and water until smooth and pourable (add more water if too thick). Season lightly.
- Step 5
After 20 minutes, remove the tray from the oven. Push the vegetables to one side and place the halloumi pieces directly onto the tray. Drizzle the halloumi lightly with the remaining 10ml olive oil.
- Step 6
Return to the oven for another 10-12 minutes, until the sweet potatoes are tender and the halloumi is golden brown and slightly softened.
- Step 7
To serve, toss the roasted vegetables and halloumi with the mixed leaf salad. Drizzle generously with the tahini dressing and scatter with fresh mint leaves.
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