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–+ servings
Sweet Potato Halloumi Salad with Mint Yogurt Dressing served in a bowl

Sweet Potato Halloumi Salad with Mint Yogurt Dressing

A vibrant salad featuring roasted sweet potatoes and crispy halloumi, drizzled with a refreshing mint yogurt dressing. Perfect for light lunches or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 medium sweet potatoes, peeled and diced
  • 200 g halloumi cheese, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Mixed greens (such as arugula and spinach)
For the mint yogurt dressing
  • 1 cup plain yogurt (or a dairy-free alternative)
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Method
 

Preparation of Sweet Potatoes
  1. Preheat your oven to 200°C (about 400°F).
  2. Toss the diced sweet potatoes in olive oil, salt, and pepper.
  3. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and golden browned, flipping halfway through.
Preparation of Mint Yogurt Dressing
  1. In a mixing bowl, combine the yogurt, chopped mint, lemon juice, and a pinch of salt and pepper.
  2. Stir well until everything is thoroughly mixed. Adjust seasoning according to your taste preferences.
Cooking Halloumi
  1. In a skillet over medium heat, add the sliced halloumi.
  2. Cook for about 2-3 minutes on each side until golden and crispy.
Assembling the Salad
  1. On a large plate or bowl, start with a generous layer of mixed greens.
  2. Top with the roasted sweet potatoes and crispy halloumi.
  3. Drizzle your mint yogurt dressing generously over the top.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 400mgFiber: 6gSugar: 5g

Notes

This salad is excellent as a light lunch or as a side dish alongside grilled meats. For a vegan version, substitute halloumi with grilled tofu or a plant-based cheese. Store the dressing separately until serving for maximum freshness.

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