Halloumi, Pepper & Aubergines With Sweet Potato Mash

Halloumi, Pepper & Aubergines With Sweet Potato Mash

If you're anything like us, halloumi has become a bit of a hero ingredient. Grill slices and serve with a tomato and rocket salad drizzled with vinaigrette, or pan fry with chopped red chilli, then drizzle with clear honey and serve with lime wedges. But for an autumnal midweek meal, it doesn't get more comforting than this dish.
Serves 2
Total Time
25 Minutes
400g of sweet potatoes, peeled and cut into small chunks
1 tbsp of essential olive oil
1 small aubergine, diced
2 essential peppers (red or yellow), sliced
70g of essential 30% reduced fat Cypriot halloumi, cut into small chunks
1 tbsp of essential clear honey
2 tbsp of essential balsamic vinegar
Step 1

Put the sweet potatoes in a pan, cover with boiling water and cook for 10-12 minutes, until tender. Heat the oil in a nonstick frying pan and fry the aubergine, stirring frequently, for 5 minutes. Add the peppers and fry for 10 minutes until everything is tender and browned.

Step 2

Drain the sweet potatoes, return to the saucepan, season and mash until smooth. Spoon onto serving plates and top with the vegetables.

Step 3

Briefly fry the halloumi in the frying pan to lightly colour, then spoon onto the plates. Add the honey, balsamic and 3 tbsp of water to the pan. Heat until bubbling and slightly syrupy, then drizzle over the vegetables and serve.

Recipe courtesy of Waitrose & Partners


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