Description
Sweet Potato Rounds with Halloumi, Roasted Beets, and Walnut Sage Pesto is a vibrant and flavorful dish that combines the natural sweetness of roasted sweet potatoes and beets with the savory richness of grilled halloumi cheese
The dish is elevated by a fragrant and nutty walnut sage pesto which adds depth and a touch of earthiness
This recipe offers a delightful balance of textures and flavors making it a perfect appetizer or light meal
Ingredients
From 2 medium sweet potatoes, sliced into ½-inch rounds
200 g halloumi cheese, sliced into bite-sized pieces
2 medium roasted beets, peeled and sliced
½ cup walnuts (plus extra halves for garnish)
1 cup fresh sage leaves
1 small garlic clove
¼ cup Parmesan cheese, grated
½ cup olive oil
Salt and black pepper, to taste
Instructions
Preheat the oven to 400°F (200°C). Line a baking tray and roast the sweet potato rounds with olive oil, salt, and pepper for 20–25 minutes until tender.
In a food processor, combine walnuts, sage, garlic, Parmesan, salt, and pepper. Pulse until crumbly, then drizzle in olive oil to create a smooth pesto.
Heat a non-stick pan over medium heat. Grill halloumi slices for 1–2 minutes per side until golden brown.
Assemble each round with a sweet potato base, a beet slice, grilled halloumi, a spoonful of pesto, and a walnut half on top.
Serve warm on a platter or appetizer board.
Notes
Try toasting the walnuts separately for extra crunch
Use fresh sage leaves for a brighter flavor
Avoid overcooking the sweet potatoes to keep them tender but firm
Serve warm for best taste
Balance the pesto seasoning gradually
- Prep Time: 35
- Cook Time: 25
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 635