A simple but seriously delicious dish that’s perfect for lighter summer dining. Creamy roasted sweet potato, salty grilled halloumi, crunchy pistachios, and a fresh whipped feta sauce come together for the perfect balance of sweet, savoury, and tangy flavours.
Serves 2–4
Ingredients
For the sweet potatoes
- 2 large sweet potatoes
- Olive oil
- Sea salt
- Black pepper
For the whipped feta sauce
- 100g feta
- 3 tbsp Greek yoghurt
- 1 tsp honey
- Juice of ½ lemon
- 1 tbsp olive oil
For the topping
- 1 pack Eversfield Organic Halloumi
- 40g pistachios, roughly chopped
- Fresh parsley or mint
- A drizzle of honey or hot honey (optional)
Method
1. Roast the sweet potatoes
Preheat your oven to 200°C (180°C fan).
Pierce the sweet potatoes all over with a fork, rub with olive oil, sea salt, and black pepper, then place directly onto a baking tray.
Roast for 45–60 minutes, depending on size, until soft right through and the skins are slightly crisp.
2. Make the whipped feta sauce
While the potatoes roast, add the feta, Greek yoghurt, honey, lemon juice, and olive oil to a blender or food processor.
Blend until smooth, creamy, and light.
Taste and adjust with a little more lemon if needed.
3. Grill the halloumi
Slice the halloumi into thick pieces.
Cook in a hot griddle pan or frying pan for 2–3 minutes each side until beautifully golden.
4. Assemble
Slice open each roasted sweet potato and fluff up the centre with a fork.
Spoon generously over the whipped feta sauce.
Top with grilled halloumi slices, chopped pistachios, and fresh herbs.
Finish with a light drizzle of honey or hot honey if you like a little extra sweetness.
Serve
Perfect as a vibrant vegetarian main or served alongside your favourite Eversfield Organic BBQ dishes.
Creamy, salty, sweet, and crunchy — summer comfort food done properly.
SHOP ALL BBQ >
