Sweet potato & halloumi warm salad with tahini dressing

Serves one


  • 1 small sweet potato
  • 1-2 slices of halloumi cut into squares (approx 6-8)
  • 1 teaspoon ghee (or organic butter)
  • 8-10 fresh mint leaves
  • 4-5 sprigs fresh dill
  • 2 tablespoons tahini
  • Juice 1/2 fresh lemon
  • 2 tablespoons olive oil
  • Generous pinch Himalayan or sea salt


Pre-heat oven to 200°C. Peel and cut the sweet potato into chunks. Place on a baking sheet with parchment paper. Cook for 25-30 mins.

While the sweet potato is cooking cut the halloumi into smaller squares. Heat a small pan with ghee or organic butter and lightly fry for 2 minutes on each side to give a golden colour. Remove from the heat and place into a bowl.

Wash and roughly chop the mint and dill and place and add to the bowl with the halloumi.

For the dressing mix the tahini, lemon juice, salt, 1 tablespoon olive oil and water to thin and put to one side.

Once the sweet potato has finished cooking remove from the oven and add to the bowl with the halloumi, mint and dill and combine all together. Transfer to a plate and drizzle with the dressing and the extra tablespoon of olive oil.