A vibrant and wholesome salad with roasted sweet potatoes, halloumi, and chickpeas, elevated with sumac and creamy sesame sauce.

Discover the recipe here

Difficulty: Easy

Preparation time: 15 mins

Cooking time: 25 mins

Servings: 4

Ingredients:

• 450g sweet potato 
• 500g chickpeas 
• 150g halloumi cheese 
• 1 cucumber 
• ½ red onion 
• Fresh basil leaves 
• 2 handfuls of spinach 
• 1 handful pecans 
• Pomegranate seeds 
• Olive oil 
• Jana Mezze sesame tarator sauce 
• Jana Mezze sumac  

Preparation:

1. Preheat the oven to 200°C.  
2. Peel the sweet potato and slice it into cubes. 
3. Place the sweet potato cubes and chickpeas in a baking dish. Drizzle with olive oil and sprinkle with sumac, bake for 25 mins.
4. Meanwhile, slice the cucumber and finely chop the red onion. 
5. In a salad bowl, combine the spinach, cucumber, red onion, pecans, and pomegranate seeds.  
6. In a pan, grill the halloumi for 1 min on each side, then cut it into cubes.  
7. Once the vegetables are cooked, let them cool slightly, then add them to the bowl. 
8. Toss well, then add the Jana Mezze sesame sauce and a few basil leaves.   

Enjoy!