Stacks of sweet potatoes, halloumi and paprika
ingredients
Two large sweet potatoes
One and a half tablespoons of olive oil
Two big red peppers
One and a half x 250 g (375 g) packs of light halloumi cheese (low in fat)
Fresh parsley for garnish
Bake for 30 minutes and after 20 minutes add the peppers.
In the meantime, fry the halloumi slices in the remaining olive oil over low heat until golden brown on both sides.
Take the sweet potatoes and peppers out of the oven.
Assemble the stacks on a platter. Place a slice of sweet potato on the bottom, then a halloumi slice, then the peppers. (You need to make a cut in the peppers and roll them in a circle to make them fit)
Continue with sweet potato, halloumi, pepper and finally the third slice of paprika.
Garnish with chopped fresh parsley and drizzle some dressing over the stacks.
Serve with the salad and the rest of the dressing.
DO NOT MISS
Bake with Sweet Potato and Chicken
ingredients
500g sweet potatoes, peeled and cut into two cm pieces (a selection of different colors works well if you can get hold of them)
Two red onions, cut into wedges
250g sugar snap peas
Eight cloves of garlic, unpeeled
2 teaspoons of dried thyme
One teaspoon of dried rosemary
One and a half tablespoons of olive oil
Six skinless chicken leg fillets, each cut in half
Two lemons, one juiced and one cut into wedges for serving
A teaspoon of smoked paprika
150ml chicken broth
For the salsa
A corn on the cob
One tomato, seeds removed, roughly chopped
Half an avocado, roughly chopped
Squeeze a lime
Two spring onions, finely chopped
For the yogurt dressing
90g low-fat natural yogurt
half a teaspoon of ground cumin
Zest of a lime
method
Cut the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile preheat the oven to 200 ° C / convection 180 ° C / gas six.
Stir in olive oil and dried thyme. Spread on a parchment-lined baking sheet and bake in the oven for 40 minutes, or until cooked through and golden brown.
Fry the bacon under a hot grill until crispy and set aside. After cooling, crumble into small pieces.
For the salsa, cook the corn on the cob in boiling salted water for six minutes. Drain and dry, then cook over a hot grill pan for about eight minutes, turning frequently until it starts to char.
Remove from the grill plate and let cool down. Use a sharp knife to cut the corn off the cob. Mix with the chopped tomatoes, avocado, spring onions and lime juice. Put aside.
For the yogurt dressing, mix all the ingredients together and place in a serving bowl.
Take the fries out of the oven. Scatter the cheese on top and put back in the oven for five minutes.
Take out of the oven, drizzle with some yoghurt dressing and sprinkle over the salsa and crispy bacon.
Serve the rest of the yogurt dressing in a bowl with the french fries.
