Piri piri halloumi & sweet potato traybake
Sweet potato(es), raw
450 g, peeled and cut into 3cm chunks
Calorie controlled cooking spray
200 g, cut into 8 slices
WW Piri Piri Sauce
2 medium, cut into chunks
180 g, halved
1 can(s), large, drained, drained, rinsed and patted dry
Florette Baby Leaf Salad
1 bag(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato onto a baking tray and mist with cooking spray. Season to taste and roast for 20 minutes until tender.
- Put the halloumi into a bowl, add the piri piri sauce and toss gently to coat, then add to the tray along with the onions, tomatoes and chickpeas. Mist with cooking spray and return to the oven to cook for another 25 minutes until the halloumi is starting to blister and the sweet potato is tender. Serve with the salad on the side.