Sesame Halloumi Parcels With Sweet Potato Tahini Mash Chopped Herb Salad Recipes

SESAME HALLOUMI PARCELS WITH SWEET POTATO TAHINI MASH & CHOPPED HERB SALAD

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad image

Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad

Provided by Cassie Best

Time 1h

Number Of Ingredients 19

Ingredients

1 tbsp olive oil , plus extra for brushing
1 tbsp tahini paste
1 red chilli , deseeded and finely chopped
handful parsley , chopped
zest 1 lemon (use the juice in the salad)
2 x 250g packs halloumi cheese , each cut into 12 slices
6 sheets filo pastry
50g sesame seed
1 egg , beaten
650g (about 4) sweet potato , peeled and cut into chunks
2 tbsp tahini paste
4 tbsp olive oil
juice 1 lemon
1 tbsp clear honey
5 tbsp extra-virgin olive oil , plus extra for drizzling
small bunch each mint , parsley and dill, all roughly chopped
handful cherry tomatoes , halved
½ cucumber , seeds removed, chopped
small handful black olives , roughly chopped

Steps:

First make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat - don't worry if the halloumi breaks up a little.
Cut the filo sheets in half so that you have 12 squares - work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn't dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.
Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together.
Spoon some of the sweet potato onto each plate. Add a pile of the herb salad and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.

Nutrition Facts : Calories 741 calories, Fat 53 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 2.9 milligram of sodium

SWEET POTATO, SPINACH, AND HALLOUMI CURRY

Sweet Potato, Spinach, and Halloumi Curry image

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

Provided by nhannides

Categories Main Dish Recipes Curries Vegetarian

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

2 large sweet potatoes, peeled and chopped
1 (14.5 ounce) can diced tomatoes
3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can coconut milk
1 (8 ounce) package fresh spinach
½ diced green chile pepper, or to taste
1 cube vegetable bouillon
2 teaspoons chili jam
1 (8.8 ounce) package halloumi cheese, sliced
1 (14 ounce) can chickpeas, drained

Steps:

Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g

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