The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi & Sweet Potato Salad with Quinoa & Minty Pomegranate Dressing
Celebrate the vibrant flavours of the Middle East and North Africa. Pan fry tangy halloumi, until golden. Roast vibrant sweet potatoes and carrots in aromatic sumac. An irresistible dressing, made with sticky ‘n sweet pomegranate molasses and roasted lemon, brings the salad together. Fluffy quinoa soaks up all the flavour. Top with pistachios for the perfect crunch.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 small sweet potato
- 40g rocket
- 2 tbsp pomegranate molasses
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 10g pistachios (Nuts)
- 1 pomegranate
- 1 handful of fresh mint
- 80g quinoa (Quinoa 100%)
- 1 carrot
- 1 tsp sumac
- 1 unwaxed lemon
Nutritional Information
Calories: 676
Protein: 28g
Carbs: 94g
Fat: 29g
Ingredients
- 1 small sweet potato (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 pomegranate (use half)
- 1 unwaxed lemon (use half)
- 10g pistachios (use half) (Nuts)
- 1 handful of fresh mint (use half)
- 2 tbsp pomegranate molasses (use half)
- 1 carrot (use half)
- 40g rocket (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 tsp sumac (use half)
Nutritional Information
Calories: 676
Protein: 28g
Carbs: 94g
Fat: 29g
Halloumi & Sweet Potato Salad with Quinoa & Minty Pomegranate Dressing
Celebrate the vibrant flavours of the Middle East and North Africa. Pan fry tangy halloumi, until golden. Roast vibrant sweet potatoes and carrots in aromatic sumac. An irresistible dressing, made with sticky ‘n sweet pomegranate molasses and roasted lemon, brings the salad together. Fluffy quinoa soaks up all the flavour. Top with pistachios for the perfect crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a large bowl, a small bowl & a sieve
Roast the veg
- Dice the carrot and sweet potato into 2cm chunks. Halve the lemon
- Place the sweet potato and carrot onto the line baking tray and toss in half the sumac, 1 tsp oil and a pinch of salt and pepper. Place the lemon halves onto the same tray
- Roast for 25-30 mins, until the veg is golden and softened
Finish the prep
- Pick the mint leaves from the stalks and tear. Halve the pomegranate and remove the seeds. Roughly chop the pistachios
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Halloumi time
- Cut the half pack of halloumi into 2cm chunks and pat dry
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden brown
Make the dressing & bring the salad together
- In the small bowl, mix together the pomegranate molasses, juice from the roasted lemon and the remaining sumac. Season generously with salt and pepper
- To the large bowl, add the roasted veg, half the pomegranate seeds, half the dressing and the cooked quinoa. Toss to combine, then add the rocket and mint leaves and toss gently
Plate up
- Share the salad between bowls, topped with the halloumi. Sprinkle over the pistachios and remaining pomegranate seeds. Drizzle over the remaining dressing
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