Sunshine Salad
Recipe: #42275
January 28, 2024
Categories: Salads, Vegetable Salad, Avocado, Tomato, Sweet Potato/Yam Middle Eastern, Oven Roast, more
"Recipe source: Ripe Figs cookbook."
Original is 4-6 servings
Ingredients
- For the Salad
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- For the Dressing
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Nutritional
- Serving Size: 1 (538.3 g)
- Calories 665
- Total Fat - 40.2 g
- Saturated Fat - 12.5 g
- Cholesterol - 49.8 mg
- Sodium - 876.4 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 13 g
- Sugars - 2 g
- Protein - 32.3 g
- Calcium - 767.4 mg
- Iron - 12.2 mg
- Vitamin C - 55.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. (200 degrees C)
Step 2
Peel the sweet potatoes and cut into wedges (about 1 1/4 inches thick and about 2 1/2 inches long) and place them on a baking sheet. Drizzle them with the olive oil, 1/2 teaspoon salt and some pepper. Bake for 30 minutes.
Step 3
In a bowl add all the dressing ingredients (olive oil - lemon zest) along with 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk to combine.
Step 4
Let the sweet pepper cool on a sheet before placing them in a large serving or salad bowl along with the arugula, tomatoes, avocado and herbs. Drizzle with the dressing and toss.
Step 5
Slice the cheese into 8 pieces .
Step 6
Heat some oil in a frying pan over medium high heat and add the halloumi cheese, frying for a few minutes on each side or until golden and seared. Arrange the cheese on top of the salad.
Tips
No special items needed.
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