Sweet Potato and Haloumi Pasta Salad

How to make Sweet Potato and Haloumi Pasta Salad

Prep Time: 10 - 20 minutes        |        Cook Time: 16 minutes        |        Serves:  4 - 6

Ingredients

• 350g Remano Gluten Free buckwheat pasta spirals
• 225g Emporium Selection haloumi cheese
• 1 tbsp The Olive Tree olive oil
• 1 sweet potato, peeled and diced
• 120g The Fresh Salad Co baby spinach & rocket mix
• 100g Oh So Natural Wholefoods natural walnuts, toasted, to garnish
• Casa Barelli Classic Glaze balsamic vinegar, to garnish

Method

1. Preheat oven to 200°C.  
2. Place diced sweet potato on a lined baking tray and roast for 35 minutes or until tender and lightly golden. Set aside to cool.
3. Cook pasta as per packet instructions. Drain and set aside to cool.
4. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Cook haloumi slices for 2–3 minutes each side or until golden. Set aside.
5. On a serving plate or platter, arrange the rocket and spinach mix. Layer over pasta, roasted sweet potato, and haloumi.
6. Garnish over with the walnuts and drizzle generously with balsamic glaze. Serve.