Halloumi and sweet potato skewers with lentil salad
16
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Photo, Erik Putz.
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.