Advertisement

Halloumi and sweet potato skewers with lentil salad

16

  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 servings
Halloumi and sweet potato skewers with lentil salad

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Advertisement
Advertisement
Advertisement
Advertisement