Sweet potato, chorizo and halloumi salad with roasted chickpeas

I don’t know about anyone else but I often get INSATIABLE cravings for halloumi. Like seriously nothing else will do until I’ve had a halloumi fix. There’s not much healthy about frying cheese, or chorizo, but the roasted chickpeas, sweet potato and salad that go with them makes this dish quite balanced.

I love balsamic vinegar at the moment too, a nice sticky balsamic glaze on top of this cuts nicely through the salty halloumi and sweetness of the potato.

The chickpeas are optional but if you have the time definitely worth adding in. Make them a couple of hours in advance so they don’t get in the way of roasting the potatoes.

Sweet potato, chorizo and halloumi salad with roasted chickpeas 

  • 1 tin chickpeas
  • 1 block halloumi
  • 1/3 ring of spicy chorizo
  • 2-3 medium sweet potatoes
  • 1 bag of rocket
  • 1/4 head broccoli
  • 50g plain flour
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp garlic purée
  • Olive oil

For the balsamic glaze

  • 3 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 2 tsp wholegrain mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Drain and rinse the chickpeas and pat dry with kitchen towel. In a large bowl, drizzle with 1 tsp olive oil and mix around with your hands to evenly coat the peas. Next, sprinkle with 1 tsp of the cumin and the paprika and 1 tsp of the garlic purée. Add a little bit of salt.

Next, take a large baking tray (the biggest you can fit in your oven) and pour the chick peas onto it making sure they have plenty room. Place in a cold oven, heating up to 200c. Leave for 40 mins or until they are starting to brown, and then turn the oven off and leave the chickpeas in there to cool. This is essential for getting a crispy result!!

Chop and peel the sweet potato into small cubes. Again toss in the olive oil, garlic and cumin and paprika and then lay out on a baking tray. Pop in the oven for 20-30 mins on 200c.

For the glaze, mix together all the ingredients in a small saucepan and let simmer for 5-6 minutes. Leave to cool and it will thicken slightly.

Chop the chorizo and brocolli and then, In a large frying pan, cook the chorizo and set aside. Chop the halloumi into chunks and lightly flour, shaking off the excess.

When the potatoes are ready, fry the halloumi on all sides until golden brown. Steam the broccoli in a little water in the microwave or boil on the hob until al dente.

Combine everything together in a large bowl with the rocket, sprinkle over the chickpeas and the balsamic and serve.

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