Roasted Halloumi with Sweet Potato and Pomegranate Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. The halloumi gets wonderfully crispy and golden when roasted, while the sweet potatoes turn tender and caramelized underneath. I love topping everything with a glossy pomegranate glaze that adds both tartness and natural sweetness, plus those gorgeous ruby seeds for color. Sweet potatoes are packed with vitamin A, which is amazing for your skin and eyes, and this whole dish feels indulgent yet genuinely nourishing. It's simple enough for a casual dinner but elegant enough to impress guests.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 800 gsweet potatoes(cut into wedges)
- 200 mlpomegranate juice
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 4 tablespoonsolive oil
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 gpomegranate seeds
- 15 gfresh mint leaves(roughly torn)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss sweet potato wedges with 2 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper on a large baking tray, spreading them in a single layer.
Tip: Cut wedges to similar sizes so they roast evenly.
- 2
Place the sweet potatoes in the oven and roast for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: They should be caramelized at the edges when ready.
- 3
While the sweet potatoes roast, prepare the pomegranate glaze by combining pomegranate juice, balsamic vinegar, and honey in a small saucepan over medium-high heat.
- 4
Simmer the glaze for 8-10 minutes, stirring occasionally, until it reduces to a thick syrup coating the back of a spoon.
Tip: Let it cool slightly before serving as it will thicken further.
- 5
Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Pat the halloumi slices dry with paper towels.
Tip: Dry halloumi ensures a better golden crust.
- 6
Working in batches, fry the halloumi slices for 2-3 minutes on each side until they develop a golden-brown crust but remain soft inside.
Tip: Don't overcrowd the pan; cook in two batches if needed.
- 7
Arrange the roasted sweet potato wedges on a serving platter and top with the warm fried halloumi slices.
- 8
Drizzle the pomegranate glaze over the halloumi and potatoes, scatter pomegranate seeds and fresh mint leaves over the top, and serve immediately while warm.
Tip: The contrast of warm halloumi with the tart-sweet glaze is best enjoyed fresh from the pan.
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