This recipe is quintessential What We Eat. We employ Nik Sharma’s technique of steaming then roasting the tubers, leaving them creamy yet caramelized and deeply flavorful. Salty halloumi cuts the sweetness of both the potatoes and pomegranate, and the fresh herbs make every bite sing.
Serves 3 people as main dish or 6 people as a side
Ingredients
- 3 sweet potatoes, any color will do but I used purple here
- 2 tbsp butter, melted
- Red pepper flakes
- 1 package halloumi (8 oz), sliced into ~1 in slabs
- ½ cup pomegranate seeds
- 4 scallions, thinly sliced on the bias
- 1/3 cup mint leaves
- Zest and juice of ½ lemon
- Zest and juice of ½ orange
- ~3 tbsp evoo (or enough so vinaigrette is 50/50, acid/oil)
- Kosher salt and freshly ground black pepper
- Maldon salt
- 1/3 cup toasted and chopped almonds (optional)
Method
To prepare the sweet potatoes: Preheat the oven to 425°F. Slice sweet potatoes in half lengthwise and place them on a parchment-lined sheet pan, cut side facing up. Brush with the butter and season well with kosher salt, freshly ground black pepper and red pepper flakes to taste. Cover the pan with aluminum foil and press around the edges to seal snugly. Bake for 25 minutes.
After 25 minutes, remove the foil, flip the sweet potatoes, and cook uncovered on the bottom rack for 25 minutes more until the sweet potatoes are soft throughout but have achieved a nice golden crust on the cut side. Let cool cut-side down on the pan.
To prepare the halloumi: Preheat a cast-iron or non-stick skillet over medium high heat. Drizzle with a little evoo (~1 tsp). Sear halloumi for about 3-5 minutes per side until nicely browned. Drain on paper towels.
To make vinaigrette: Zest and juice ½ lemon and ½ orange into a small bowl. Season with Maldon salt and drizzle in enough evoo to make an acidic vinaigrette.
Plate dish: Layer sweet potatoes, halloumi, pomegranate and herbs on a large platter. Drizzle vinaigrette across the top. Enjoy warm or room temperature. (Top with toasted almonds if using.)
