Loaded Sweet Potato Halloumi
Loaded Sweet Potato Halloumi

Loaded Sweet Potato Halloumi

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Prep Time: 10 minutes
Cook Time: 30 minutes


  • 2 large sweet potatoes cut into quarters
  • Olive oil
  • Sea salt and pepper
  • 2 blocks halloumi cheese
  • 50 g green pesto
  • Large handful of rocket
  • 30 g pistachios crushed

Green Pesto

  • 1 large handful of a combination of leftover spinach rocket and soft herbs like basil parsley, tarragon, chives
  • 1 heaped tbsp sunflower seeds
  • 4 tbsp olive oil adjust as you need but you want this to be a thicker pesto
  • 1 clove garlic
  • 60 g leftover cheddar cheese cheddar or any hard cheese will work


  • Preheat oven to 180℃.
  • Wash and slightly scrub the sweet potatoes but leave the skin on. Cut into half then quarters.
  • Place on a baking tray, drizzle with olive oil, sea salt and pepper and roast in the oven for 30-35 minutes.
  • Prepare pesto. Blitz the garlic, seeds and cheese together until they are roughly chopped. Pop in the green herbs. Blitz again. Add in the oil and blitz. Season well.
  • Slice the halloumi into even square pieces, and lightly fry on medium heat for 2-3 minutes on each side.


  • Once the sweet potato is roasted, spoon over the pesto, rocket and top with halloumi and crushed pistachios.

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