Sweet
Potato Salad with Halloumi, Avocado, and Chimchurri
serves 4 people
Ingredients
2 sweet potatoes
2 red onions
2 tomatoes
2 avocados
500 g halloumi
1 lemon
2 tbsp. olive oil
1 clove of garlic
20 g parsley
2 tsp. ground turmeric
sprinkle of red chili (to taste)
Preparation
preheat oven to 200°C
cut sweet potatoes into 2 cm chunks. cut onions in half, cut
halves into 1 cm thick slivers. place sweet potatoes and onions on
baking sheet and bake for 30 minutes or until done
cut tomatoes and avocados into 2 cm chunks, chop parsley, and
combine in a bowl, set aside.
finely chop or press garlic. juice lemon. combine olive oil,
turmeric, chili, garlic, and lemon juice in small bowl, salt and
pepper to taste.
cut halloumi into 2 cm pieces and fry in a pan with olive oil.
careful not to crowd the pan.
combine everything in a large serving bowl and toss to
combine.