Description
Crispy Sweet Potato Rounds with Grilled Halloumi, Spinach, Walnuts & Hot Honey combine golden roasted sweet potatoes, salty grilled halloumi, wilted spinach, toasted walnuts and a glossy hot honey drizzle for a colourful sweet-and-savoury dish.
Ingredients
2 large sweet potatoes, sliced into 1/2-inch rounds
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
8 oz (225 g) halloumi cheese, cut into thick slices
1 tsp olive oil
1/4 tsp chilli flakes
Freshly cracked black pepper
4 cups fresh baby spinach
1/3 cup walnuts, roughly chopped and toasted
1 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh parsley, chopped
3 tbsp honey
1/2 tsp red pepper flakes
1 tsp fresh lemon juice
Pinch of sea salt
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the sweet potato rounds in a single layer. Brush the rounds with olive oil and season with smoked paprika, garlic powder, dried thyme, salt and black pepper.
2. Roast the sweet potatoes for 25–30 minutes, turning them halfway through cooking. Continue until they are tender in the centre and caramelised around the edges.
3. While the sweet potatoes roast, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the baby spinach and cook for 1–2 minutes, just until wilted. Season lightly with salt and pepper.
4. Place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.
5. Heat a non-stick skillet or grill pan over medium-high heat. Lightly brush the halloumi slices with olive oil. Cook for 2–3 minutes per side, until deeply golden and crisp on the outside. Sprinkle with chilli flakes and freshly cracked black pepper.
6. Combine the honey, red pepper flakes, fresh lemon juice and sea salt in a small saucepan. Warm gently over low heat for 1–2 minutes, stirring until combined. Remove from the heat.
7. Arrange the sautéed spinach across a serving platter. Layer the roasted sweet potato rounds over the spinach, then place the golden halloumi pieces on top.
8. Scatter the toasted walnuts generously over the sweet potato and halloumi.
9. Drizzle the warm hot honey over everything. Finish with fresh parsley and a little extra chilli if desired.
10. Serve immediately while the sweet potatoes are warm, the halloumi is golden and chewy, and the hot honey is glossy.
Notes
Keep the sweet potato rounds around 1/2 inch thick so they cook evenly.
Arrange the sweet potatoes in a single layer with enough space for the edges to caramelise.
Flip the sweet potato rounds halfway through roasting to help them brown on both sides.
Don’t overcrowd the halloumi in the pan so each slice has room to develop a golden crust.
Stir the walnuts frequently while toasting so they become fragrant without burning.
Reduce the red pepper flakes in the hot honey if you prefer a milder finish.
Assemble the dish after all the components have been prepared and add the hot honey just before serving.
Serve immediately while the roasted sweet potatoes and grilled halloumi are warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean