Description
Baked sweet potatoes stuffed with fried halloumi, sautéed spinach, and a refreshing mint-yogurt dressing. A satisfying vegetarian main or hearty side.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- salt and pepper to taste
- For the filling:
- 200g halloumi cheese, sliced
- 2 tbsp olive oil
- 200g fresh spinach
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- For the mint-yogurt dressing:
- 200ml Greek yogurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- To serve:
- extra mint leaves
- pomegranate seeds (optional)
Instructions
- Preheat oven to 200°C (180°C fan) / 400°F. Scrub sweet potatoes and prick with a fork. Rub with 1 tbsp olive oil, salt, and pepper. Place on a baking tray and bake for 45-50 minutes until tender.
- While sweet potatoes bake, heat 2 tbsp olive oil in a large frying pan over medium-high heat. Fry halloumi slices for 1-2 minutes per side until golden and crisp. Remove and set aside.
- In the same pan, add garlic and red pepper flakes (if using). Sauté for 30 seconds, then add spinach. Cook, stirring, for 2-3 minutes until wilted. Season with salt and pepper.
- To make the dressing, combine Greek yogurt, mint, lemon juice, and salt in a small bowl. Mix well and refrigerate until needed.
- Once sweet potatoes are cooked, let them cool slightly. Slice open lengthwise and fluff the flesh with a fork.
- Stuff each sweet potato with sautéed spinach and top with fried halloumi slices. Drizzle generously with mint-yogurt dressing. Garnish with extra mint leaves and pomegranate seeds if desired.
Notes
For a vegan version, substitute halloumi with firm tofu (pressed and pan-fried) and use plant-based yogurt. Add a squeeze of lime for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main course
- Cuisine: Mediterranean-inspired
Nutrition
- Calories: 450 kcal
- Sugar: 12 g
- Fat: 22 g
- Carbohydrates: 45 g
- Protein: 18 g