Fried Halloumi & Sweet Potatoes
Fried Halloumi & Sweet Potatoes
A bright bite of melted bliss
Say goodbye to standard mozzarella sticks, there’s a new melted cheese appetizer in town. Turn bright, lemony Halloumi into a perfectly seared snack in just minutes with this deliciously simple recipe and bright salad. Halloumi, a Greek cheese that’s known for being “squeaky” and elastic, is ideal for grilling--we’ve seared it until the outside is crispy and the insides are gooey and soft, and served it up with a helping of roasted sweet potatoes and arugula. This Mediterranean meal is one for all seasons, just top it off with a glass of Assyrtiko.
Fried Halloumi & Sweet Potatoes
A bright bite of melted bliss - Prep Time : 10 min
- Cook Time : 35 min
- Total Time : 45 min
- Serves 4
Ingredients
- 2 ea. Halloumi
- 3 Tbsp. Murray's Sorrento Lemon EVOO
- 4 cups Arugula
- 3 Sweet potatoes
- 2 tsp + 1 Tbsp. Kosher salt
- ½ tsp. Black pepper
- Mike’s Hot Honey, for garnish
- Sesame seeds, for garnish
Directions
- Heat oven to 400F.
- Toss the sweet potatoes in olive oil to coat them, then salt.
- Roast about 25 minutes or until tender. Set aside and allow to cool, then cut into bite-sized pieces.
- Heat a pan on the stove with a tablespoon of oil. Add the halloumi to the pan and cook until brown. Flip to the other side and brown. Allow to cool, then cut into bite sized pieces.
- Toss all ingredients together and then garnish with sesame seeds and the hot honey.
