Photo of Sweet potato, pear and haloumi salad by WW

Sweet potato, pear and haloumi salad

7 - 18
PersonalPoints™ per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
1
Difficulty
Moderate
Oven-roasted sweet potatoes, crunchy fresh pears, and grilled haloumi take this spinach salad to the next level

Ingredients

Oil spray

1 x 3 second spray(s)

Oil spray

1 x 3 second spray(s)

Orange sweet potato (kumara)

170 g, (buy 200g), chopped

Pear(s)

1 medium, thinly sliced

Haloumi cheese

50 g, thinly sliced

Cooked brown rice

½ cup(s), (85g)

Baby spinach leaves

30 g

Vinegar

1 tsp, (white wine)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a small baking tray with a sheet of baking paper. Place sweet potato and pear on prepared tray. Lightly spray with oil and bake for 30 minutes or until tender.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over high heat. Add haloumi and cook for 1–2 minutes each side or until lightly golden.
  3. Place haloumi in a serving bowl. Add baked sweet potato and pear, cooked rice, baby spinach and vinegar, tossing gently to combine. Serve salad immediately.

Notes

TIP: For best results, cook haloumi just before serving. You can substitute pumpkin for the sweet potato.