Halloumi sweet potato toasts
These nibbles won’t wreak havoc on your budget– but they will get everyone talking!
Sweet potato(es), raw
Calorie controlled cooking spray
Peppers, all types
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Slice the sweet potato into 12 x 1cm-thick rounds. Put on a large baking sheet, mist with cooking spray and bake for 30 minutes until tender.
- Deseed and finely slice the mixed peppers then toss in a bowl with the harissa paste to coat. Lightly mist a griddle pan with cooking spray and set over a high heat. Griddle the peppers for 5 minutes, turning, until tender then remove from the pan. Mist the pan again then griddle the sliced halloumi for 5 minutes, turning once. Divide between the sweet potato toasts and serve garnished with fresh flat-leaf parsley.
Check out our other sweet potato toast toppings: Ricotta, basil & honey; Prawn & avocado; Roasted broccoli & almonds