Name: Sweet Potato Rounds with Halloumi, Roasted Beets & Walnut–Sage Pesto
Prep time: 15 min
Cook time: 50 min
Ingredients: 150 g roasted beetroot (sliced); 2 medium sweet potatoes (sliced into 1.5 cm rounds); 2 tbsp olive oil; ½ tsp sea salt; ¼ tsp black pepper; 170 g halloumi cheese (sliced into 8 pieces); drizzle olive oil; ½ tsp thyme leaves (fresh or dried); 4 walnuts; 45 g walnuts (lightly toasted); 12 fresh sage leaves; 15 g fresh basil leaves; 20 g Parmesan (grated); 1 garlic clove; 60 ml olive oil; ½ tsp sea salt; ¼ tsp black pepper; 1 tsp lemon juice

Sweet Potato Rounds with Halloumi, Roasted Beets & Walnut–Sage Pesto

Sweet potato, earthy beetroot, crisp–edged halloumi and a vibrant walnut–sage pesto come together for a dish that’s colourful and hearty. Serve warm as a light main course or as part of a sharing table.

Print Recipe

Prep Time 15

Cook Time 50

Servings

Ingredients

Roasted vegetables

150 g roasted beetroot sliced
2 medium sweet potatoes sliced into 1.5 cm rounds
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper

Halloumi

170 g halloumi cheese sliced into 8 pieces
drizzle olive oil
½ tsp thyme leaves fresh or dried
4 walnuts

Walnut–sage pesto

45 g walnuts lightly toasted
12 fresh sage leaves
15 g fresh basil leaves
20 g Parmesan grated
1 garlic clove
60 ml olive oil
½ tsp sea salt
¼ tsp black pepper
1 tsp lemon juice

Instructions

Roasting

Preheat oven to 200 °C (fan 180 °C).
Wrap each beetroot (unpeeled) in foil with a tiny drizzle of olive oil and pinch of salt.Roast directly on a tray for 40–50 minutes (depending on size), until a knife slides in easily. Allow to cool slightly, then peel off the skins with your fingers or a paper towel. Slice into rounds about ½ cm thick, ready for layering.
Roast the sweet potatoes – Line a tray with parchment. Toss sweet potato slices with olive oil, salt and pepper. Roast 20–25 minutes, turning once, until tender with crisp edges.
Slice the halloumi into 4 pieces (about 1 cm thick). Place on a baking tray lined with parchment. Drizzle lightly with olive oil and, if you like, scatter a few thyme leaves. Add the 4 walnuts to the side of the tray to be used as the garnish. Roast in the oven alongside the sweet potato slices for 10–12 minutes at 200 °C, turning once, until golden at the edges.

Pesto

Make the pesto – In a food processor, blitz the walnuts, sage, basil, Parmesan and garlic. Slowly add olive oil, then season with salt, pepper and lemon juice. Blend to a rough paste.

Assemble

Lay out the roasted sweet potato rounds. Top each with a slice of roasted beetroot and a slice of halloumi. Finish with a dollop of walnut–sage pesto topped with a roasted walnut

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