HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Halloumi Salad
Moroccan Halloumi Salad

Moroccan Halloumi Salad

with Citrus Dressing

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This salad is fabulously summery. Lovely 'squeaky' halloumi, sweet potato and plenty of veg, all with a zingy lemony dressing. Here's a cheffy tip to help in the preparation: to get more juice from your lemon, roll it firmly on a work surface with the palm of your hand. This breaks down the juice sacs so more comes out when you cut it half and squeeze.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Small Sweet Potato

½ bag(s)

Baby Spinach

½ bunch(es)


1 unit(s)


1 unit(s)

Yellow Pepper

1 block(s)



¾ tsp

Harissa Spice Mix

½ unit(s)


Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2824 kJ
Energy (kcal)675 kcal
Fat53.0 g
of which saturates21.0 g
Carbohydrate20 g
of which sugars18.0 g
Protein33 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C. Chop the sweet potato into 1cm cubes (no need to peel!). Spread it out on a baking tray and drizzle with olive oil. Season with a pinch of salt and toss to coat. Pop on the top shelf of your oven. Roast for 20-25 mins.


Meanwhile, roughly chop the spinach and coriander (stalks and all). Peel the carrot, remove the top and bottom and chop into tiny ½cm cubes.


Halve, then remove the core from the yellow pepper. Chop one half into ½cm cubes and the other half into 1cm cubes. Toss the 1cm pepper cubes in a splash of olive oil and add them to the sweet potato for the last10 mins of roasting time.


Cut the halloumi into 1cm thick slices. Coat it in the harissa spice mix. Heat a large frying pan with a splash of oil. Fry the halloumi, until golden brown, 2-3 mins on each side.


Place the spinach, coriander, carrot and remaining pepper cubes in a mixing bowl. Chop the fried halloumi into roughly 2cm pieces and add it to the bowl along with the roasted sweet potato and pepper.


Put the olive oil (amount stated in the ingredient list) in a small bowl. Zest the lemon and add this to the bowl along with the lemon juice. Season with a pinch of salt and a good grind of black pepper. Drizzle the dressing over the salad. Toss everything together really well and serve. Enjoy!