Roasted Yams and Grilled Halloumi (V)



300 grams yams (Oamaru Organics)

200 grams Halloumi (Whitestone Cheese) 

1 can chickpeas 

1 tbsp honey (Bennies Honey)

2 tsp chilli flakes 

1 large tsp paprika 

1 Tbsp olive oil (Dunford Grove)  

Zest & juice of 1 lemon

1 tsp olive salt (Dunford Grove)  

Fresh black pepper


Preheat the oven to 200degrees C.

Wash the Yams and cut on an angle, in a jug mix the olive oil, honey, lemon and chilli flakes. Pour over the yams then place them on a baking tray. Set aside, drain the chickpeas but keep the juice (freeze it for another time) using a clean tea towel dry off the chickpeas and then in a bowl mix the paprika, olive salt and pepper, sprinkle over the chickpeas. Place them in a baking dish and put both the yams and chickpeas into the oven and roast for 15 minutes. Check and mix them every 5 minutes.

Drain the halloumi and cut lengthways, in a small bowl add salt and pepper and a small amount of olive oil, toss in the halloumi, and fry off in a pan. Once the yams are ready, build the dish by tossing all the elements together and serve as a main or as a side for a roast dinner. 


Recipe by: Amy Dougherty


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