Sweet Potatoes With Red Pepper Halloumi Food

SWEET POTATOES WITH RED PEPPER & HALLOUMI

Sweet potatoes with red pepper & halloumi image

Top these barbecued sweet potatoes with red pepper and halloumi for a veggie alternative in a family summer feast. Serve with parsley and a squeeze of lemon

Provided by Lulu Grimes

Time 55m

Number Of Ingredients 8

Ingredients

4 medium sweet potatoes
1 tbsp olive oil
8 mint leaves , finely chopped
225g halloumi , cut into 4 slices
4 fat strips grilled red pepper
butter (optional)
1 lemon , halved
small bunch parsley , chopped

Steps:

Rub each potato with a little oil and salt, then wrap in a double layer of foil.
Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.

Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium

SWEET POTATO, SPINACH, AND HALLOUMI CURRY

Sweet Potato, Spinach, and Halloumi Curry image

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

Provided by nhannides

Categories Main Dish Recipes Curries Vegetarian

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

2 large sweet potatoes, peeled and chopped
1 (14.5 ounce) can diced tomatoes
3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can coconut milk
1 (8 ounce) package fresh spinach
½ diced green chile pepper, or to taste
1 cube vegetable bouillon
2 teaspoons chili jam
1 (8.8 ounce) package halloumi cheese, sliced
1 (14 ounce) can chickpeas, drained

Steps:

Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g

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