Description
A vibrant vegetarian dish featuring roasted sweet potato rounds topped with crispy halloumi, earthy roasted beets, and a fragrant walnut sage pesto.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 medium beets, peeled and diced into 1/2-inch cubes
- 8 oz halloumi cheese, sliced into 1/4-inch thick pieces
- 1 cup fresh sage leaves
- 1/2 cup walnuts, toasted
- 1/2 cup extra virgin olive oil, divided
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato rounds and diced beets with 2 tbsp olive oil, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, make the pesto: In a food processor, combine sage, walnuts, garlic, Parmesan, and remaining olive oil. Blend until smooth, seasoning with salt and pepper to taste.
- Heat a non-stick skillet over medium-high heat. Add halloumi slices and cook for 2-3 minutes per side until golden brown and crispy. Remove from heat.
- To assemble, place sweet potato rounds on a serving platter. Top each round with a piece of halloumi, a spoonful of roasted beets, and a drizzle of walnut sage pesto. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean-inspired