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Halloumi and Cajun Spiced Sweet Potato Salad

Halloumi and Cajun Spiced Sweet Potato Salad

Serves 2 | with Avocado, Baby Plum Tomatoes and Cucumber
5.0(5)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
933 kcal
Protein
: 
33.6g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

Halloumi

(Contains: Milk)

2 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Baby Cucumber

1 unit(s)

Avocado

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Olive Oil for the Salad

Energy (kJ)3905 kJ
Energy (kcal)933 kcal
Fat52 g
of which saturates21.2 g
Carbohydrate69.3 g
of which sugars28.5 g
Dietary Fibre12.4 g
Protein33.6 g
Salt3 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray
•Large Frying Pan

Instructions

PDF
Spice the Sweet Potato
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

b) Chop the sweet potato into 2cm chunks (no need to peel).

c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the Cajun spice mix. Toss to coat and spread out in a single layer. Use two baking trays if necessary.

Prep the Salad Fillings
2

a) Once the oven is hot, roast the sweet potato on the top shelf until golden, 25-35 mins. Turn halfway through cooking.

b) While the sweet potato cooks, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks. Season with salt and pepper.

d) Halve the baby plum tomatoes.

Cook the Halloumi
3

a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) When the sweet potato has 7 mins left in the oven, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

c) Remove from the heat, then add the honey (see pantry for amount) and toss to coat.

Finish and Serve
4

a) While the halloumi cooks, combine in a medium bowl the baby leaves, avocado, cucumber, baby plum tomatoes, cider vinegar and olive oil for the dressing (see pantry for amount). 

b) Season with salt and pepper and toss to coat in the dressing.

c) Share the avocado and cucumber salad between 2 bowls, then scatter over the Cajun spiced sweet potato and honey glazed halloumi to finish.

Enjoy!

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