Jacket sweet potato with halloumi and a fennel avocado salad

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Jacket sweet potato with halloumi and a fennel avocado salad
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
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Ingredients
Jacket sweet potato
  • 4 sweet potatoes
  • 75 gr black olives
  • 100 gr feta cheese
  • 50 gr walnuts
  • 1 tbspn oregano
  • 1 tspn fresh parsley
Chorizo crumb
  • 100 gr chorizo
Red pepper coulis
  • 2 red bell peppers
  • 25 gr tomato paste
Salad
  • 1 avocado
  • 1 fennel
  • 2 tomatoes
  • ¼ cucumber
  • 50 gr rocket
  • 50 gr spinach
  • 50 gr honey mustard dressing
To finish
  • 300 gr halloumi
  • 1 mustard cress
Instructions
Jacket sweet potato
  1. Preheat the oven to 160 °C. Wash the sweet potatoes and pat dry. Place on a lined baking tray and bake in the oven for 60 min or until just cooked.
  2. Meanwhile, prepare the topping by combining the chopped black olives with the crumbles feta and chopped walnuts. Mix in the fresh parsley and oregano and season to taste.
Chorizo crumb
  1. Dice the chorizo. Place on a tray lined with tin foil and bake in the oven until golden brown. Drain in a colander until dry.
  2. Using a food processor, blitz the chorizo to a crumb consistency. Place on some paper towel for 20 min to absorb the remaining moisture. Store in an airtight container until needed.
Red pepper coulis
  1. For the coulis, coat the red bell peppers in some oil and roast or grill in the oven until the skin is completely dark. Place them in a plastic bag and allow to steam for 10 min.
  2. Remove them from the bag and peel away the dark skin. Remove the membranes and seeds. Puree the roasted red bell peppers with the tomato paste until smooth and season to taste. Set aside until needed.
Salad
  1. Cut the avocado in half, remove the stone and peel and dice the flesh. Quarter the fennel, discard the core and finely dice. Quarter, deseed and dice the tomatoes and cucumber as well.
  2. Mix the avocado with the fennel, tomatoes, cucumber, rocket and spinach. Add the honey mustard dressing and season to taste.
  3. Toast the walnuts in a dry pan until fragrant. Season to taste with some coarse salt.
To finish
  1. When ready to serve, cut the cooked sweet potatoes open but not through. Spoon the filling in the potatoes, finish with some chorizo crumb on top and return to the oven for 10 min to reheat.
  2. Meanwhile, slice the halloumi and pan fry in some oil until golden. Drain on kitchen paper and keep warm.
  3. Mix the toasted walnuts with the salad.
  4. To plate, spoon a line of red pepper coulis on the plate. Place the jacket sweet potato on top. Place the salad on the side and the halloumi in the middel. Garnish with the mustard cress and some extra chorizo crumb.
Stuff to know
Do not overcook the sweet potato or they will be too soft to handle.
Resting the roasted red bell peppers in a plastic bags softens the skin, making it easier to remove it.
Optionally, garnish the plate with some avocado mayonnaise.
Omit the chorizo crumb for a vegetarian dish.

 

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