Halloumi and sweet potato skewers with lentil salad

2

PREP TIME

20 min

TOTAL TIME

35 min

Serves

4

Halloumi and sweet potato skewers with lentil salad

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
  • 25 g,
  • Carbohydrates
  • 53 g,
  • Fat
  • 31 g,
  • Fibre
  • 9 g,
  • Sodium
  • 970 mg.