Steps to Prepare Grilled Halloumi Salad Bon Appétit

Sweet Potato, Spinach, And Halloumi Curry

The perfect summer salad to serve at a bbq party.

Recipe Summary Sweet Potato, Spinach, And Halloumi Curry

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.

Ingredients | Grilled Halloumi Salad Bon Appétit

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 (Optional)

1 (8.8 ounce) package halloumi cheese, sliced

1 (14 ounce) can chickpeas, drained

Directions

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.

Info | Grilled Halloumi Salad Bon Appétit

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Sweet Potato, Spinach, And Halloumi Curry

Main Dish Recipes, Curries, Vegetarian,