Sunshine Salad
not your average salad but worth the extra effort to make this one for the family and friends
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 2 large handfuls of arugula
- 18 cherry tomatoes halved
- 1 large Hass avocado peeled, stoned and sliced
- small handful of mint leaves finely chopped / we omitted since we didn't have any
- small handful of basil leaves finely chopped
- 9 ounce holloumi cheese
- vegetable oil
- Kosher salt and black pepper
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon lemon zest finely grated
Instructions
- Preheat the oven to 400'F
- Peel the sweet potatoes and slice into wedges, similar to steak fries. Place them on a baking sheet and drizzle with some olive oil. Some salt and pepper. Place in the oven and bake for 30-45 minutes, or until they are cooked but still firm.
- Place all the dressing ingredients in a small bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper and whisk - set aside.
- Once the sweet potatoes are cooked, let them cool on the sheet before putting them in a large serving bowl along with the arugula, tomatoes, avocado, and herbs. Drizzle the dressing over the salad and toss well to combine.
- Slice the Halloumi aka as squeaky cheese into 8 rectangular pieces. Heat some vegetable oil in a frying pan over medium-high heat. Fry the halloumi for a couple of minutes on each side until they are golden brown and seared. Arrange them on top of the salad and serve immediately.