Ingredients
- 450 g (1 lb) unpeeled sweet potatoes, washed and cut into 1 cm (1/2 in) thick half-moons
- 1 can (540 ml/19 oz) chickpeas, rinsed and drained
- 30 ml (2 tbsp) olive oil
- 1 block (150 g) halloumi cheese, cut in half
- 2 Lebanese cucumbers, sliced
- 1/2 small red onion, thinly sliced
Maple syrup dressing:
- 1 small garlic clove, minced
- 5 ml (1 tsp) maple syrup
- 45 ml (3 tbsp) olive oil
- 1 lime, finely grated zest and juice
- 15 g (1/3 cup) chopped dill, plus more for serving
Method
- Position the oven rack in the center of the oven. Preheat the oven to 230°C (450°F). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the sweet potatoes, chickpeas, and oil. Season with salt and pepper. Bake for 20 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Meanwhile, in a large bowl, whisk together all the dressing ingredients. Season with salt and pepper.
- Meanwhile, in a nonstick skillet over high heat, brown the cheese for 1 minute per side. On a work surface, cut the cheese slices into large cubes.
- To the bowl with the dressing, add the cucumbers, onion, and sweet potato mixture. Adjust the seasoning.
- Divide the salad among bowls. Top with grilled cheese cubes and sprinkle with sprigs of dill.
A recipe inspiration from Ricardo.