My Sweet Potato, Chorizo and Halloumi bake conjures up memories of sunny holidays. You may even get flashes of Spain while you eat especially if you wash everything down with a nice Rioja.
A soothing high-carb meal that is easily thrown together in one dish. Perfect for the night following a blow out steak or curry night.
The saltiness of the halloumi works well with the heat of the chorizo. Both are complimented by the coolness of the sweet potato.
A dish loved by both adults and children. As far as I’m concerned you cannot include enough Chorizo, use the whole ring and don’t hold back with the halloumi.
Time: 10 mins prep, 55 mins to cook.
Serves 2 adults or 3 children.
1 large sweet potato – peeled
1 red onion
1 red pepper
8 cloves garlic (do not peel)
4 tbsp olive oil
250g halloumi cheese – thinly sliced
Preheat the oven to 200C. Cut the sweet potato into cubes and the pepper into slightly smaller chunks.
- Chop the red onion into 8 segments and separate the garlic cloves.
Put everything into a ovenproof dish and coat with olive oil. Cook for 45 minutes until the vegetables are soft, sweet and lightly charred.
Place the cheese and the chorizo over the vegetables and cook in the oven for 10 more minutes until the halloumi is charred too.