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 Raisins & Sundried Tomato Dressing
Everyone loves halloumi! We've gone for sticky, golden halloumi and a rainbow of veg. Add sweet tomatoes, raisins and herb roasted vegetables. Boost the flavour with a honey mustard, sundried tomato & oregano dressing. It's a real splash of sunshine.
5 of 5 a day
Serving size
Ingredients
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g raisins (use half) (Raisins, Sunflower Oil)
- 40g rocket (use half)
- 1 pepper (use half)
- 25g honey (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 sweet potato (use half)
- 1 courgette (use half)
- 1 shallot (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
Nutritional Information
Calories: 670
Protein: 24g
Carbs: 73g
Fat: 34g
Ingredients
- 40g raisins (Raisins, Sunflower Oil)
- 40g rocket
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 shallot
- 110g baby tomatoes
- 1 courgette
- 1 pepper
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 sweet potato
Nutritional Information
Calories: 626
Protein: 24g
Carbs: 73g
Fat: 29g
Halloumi & Sweet Potato Salad with Raisins & Sundried Tomato Dressing
Everyone loves halloumi! We've gone for sticky, golden halloumi and a rainbow of veg. Add sweet tomatoes, raisins and herb roasted vegetables. Boost the flavour with a honey mustard, sundried tomato & oregano dressing. It's a real splash of sunshine.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a medium non-stick frying pan & a large bowl
Roast the veg
- Dice the sweet potato into 2cm chunks. Roughly chop the pepper. Slice the courgette into 1cm thick half-moons
- Place all onto the lined baking tray and sprinkle with half the oregano and 1 tsp oil. Season with a pinch of salt and pepper and toss to combine
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep the rest
- Meanwhile, halve the tomatoes. Thinly slice the shallot. Roughly chop the raisins
Build the salad
- In the large bowl, mix together the sundried tomato paste, mustard, remaining oregano, half the honey and 2 tsp olive oil. Season to taste with salt and pepper
- Add the shallot, raisins and tomato to the bowl and mix
Halloumi time
- Thinly slice the half pack of halloumi
- Heat the medium non-stick frying pan on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
- Drizzle over the remaining honey and turn to coat
Plate up
- Allow the roasted veg to cool for a few mins, then add to the large bowl, along with the rocket. Gently toss to combine
- Share the salad between bowls, topped with the halloumi
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