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Halloumi And Sweet Potato Skewers With Lentil Salad

20

  • Prep Time20 min
  • Total Time35 min
  • Makes4 servings
Halloumi and sweet potato skewers served on lentil salad on a blue table

Photo, Erik Putz.

Chatelaine Triple Tested

Sweet potato skewers with halloumi cheese (which has a higher melt point) on a lentil salad is a great, hearty vegetarian addition to any BBQ.

Ingredients

  • 2 medium sweet potatoes

  • 1 bunch green onions

  • 250 g Halloumi cheese, cut into 1 1/2 x 1/4-in. slices

  • 1/4 cup olive oil, divided

  • 2 tbsp red wine vinegar

  • 1 tsp honey

  • 2 tsp sumac, divided

  • Pinch of salt

  • 1/2 tsp pepper

  • 1 540-mL can lentils, drained and rinsed

  • 1/2 head radicchio, finely shredded (3 cups)

  • 2 cups parsley leaves

Instructions

  • PREHEAT barbecue to medium. Soak 8 wooden skewers in hot water.

  • PRICK potatoes all over with a fork. Microwave on a plate on high until slightly tender, 4 min. Let cool slightly. Finely chop tops of green onions and cut whites into 1-in. pieces.

  • CUT potatoes into quarters lengthwise, then cut into 1/2-in. slices. Thread potato, halloumi and white parts of green onions on skewers. Brush with 1 tbsp oil.

  • OIL grill. Barbecue skewers, lid closed, until grill marks form and potatoes are tender, about 12 min, turning every 3 min. Meanwhile, whisk remaining oil, vinegar, honey, 1 tsp sumac, salt and pepper in a medium bowl. Stir in lentils, radicchio, parsley and green onion tops.

  • SPRINKLE skewers with remaining sumac.

How to make vegan potato salad

Nutrition (per serving)

Calories 580, Protein 25g, Carbohydrates 53g, Fat 31g, Fibre 9g, Sodium 970mg.

Find more easy and delicious vegetarian grilling recipes.

Get more of our best sweet potato recipes.

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