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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 Minty Pomegranate Dressing
Celebrate the vibrant flavours of the Middle East and North Africa with Mindful Chef x Comptoir Libanais. 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
6 plants
Serving size
Ingredients
- 20g pistachios (Nuts)
- 160g quinoa (quinoa (100%))
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 sweet potato
- 80g rocket
- 2 tbsp pomegranate molasses
- 1 pomegranate
- 4 tsp sumac
- 2 carrot
- 1 unwaxed lemon
- 1 handful of fresh mint
Nutritional Information
Calories: 581
Protein: 27g
Carbs: 68g
Fat: 27g
Halloumi & Sweet Potato Salad with Minty Pomegranate Dressing
Celebrate the vibrant flavours of the Middle East and North Africa with Mindful Chef x Comptoir Libanais. 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 the medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater, a large mixing bowl & a small bowl
Roast the veg
- Dice the carrots and sweet potato into 2cm cubes. Zest and halve the lemon
- Place the carrot and sweet potato onto the lined baking tray, and toss with half the sumac and 1 tsp oil. Place the lemon halves on the same tray
- Roast for 25-30 mins, until golden and cooked through
Get the quinoa on & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, pick the mint leaves from the stalks. Halve the pomegranate and remove the seeds
- Roughly chop the pistachios. Thinly slice the halloumi and pat dry
Halloumi time
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins each side, until golden brown
Make the dressing & build the salad
- Add the pomegranate molasses, remaining sumac and the juice from the roasted lemon to the small bowl. Season generously with salt and pepper
- Add the roasted veg, rocket, mint leaves, half the pomegranate seeds, half the dressing and the cooked quinoa to the large mixing bowl
Plate up
- Serve the salad into bowls, topped with the halloumi. Sprinkle over the pistachios, lemon zest and remaining pomegranate seeds
- Drizzle over the remaining dressing
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