Halloumi and Roasted Sweet Potato Salad with Dill Dressing | RICARDO

Name: Halloumi and Roasted Sweet Potato Salad with Dill Dressing | RICARDO
Total time: 50 min
Ingredients: 1 lb (450 g) sweet potatoes, unpeeled, scrubbed clean and cut into halfmoons about ½ inch (1 cm) thick; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 2 tbsp (30 ml) olive oil; 1/3 cup (15 g) dill, finely chopped, plus more for serving; 3 tbsp (45 ml) olive oil; 1 lime, zest finely grated and juiced; 1 small garlic clove, chopped; 1 tsp (5 ml) honey; 1 block (150 g) halloumi cheese, sliced into two long pieces; 2 Lebanese cucumbers, sliced into rounds; 1/2 small red onion, thinly sliced

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If you're looking for an easy dinner recipe for two, try this halloumi and roasted sweet potato salad with dill dressing.

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Ingredients

1 lb (450 g) sweet potatoes, unpeeled, scrubbed clean and cut into halfmoons about ½ inch (1 cm) thick
1 can (19 oz/540 ml) chickpeas, rinsed and drained
2 tbsp (30 ml) olive oil
1/3 cup (15 g) dill, finely chopped, plus more for serving
3 tbsp (45 ml) olive oil
1 lime, zest finely grated and juiced
1 small garlic clove, chopped
1 tsp (5 ml) honey
1 block (150 g) halloumi cheese, sliced into two long pieces
2 Lebanese cucumbers, sliced into rounds
1/2 small red onion, thinly sliced