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Halloumi & Sweet Potato Stack (Vegetarian, Gluten & Grain Free)

This is a delicous and easy dish to serve either as main course or as a side dish
Course Main Course, Main Dish, Side Dish
Cuisine All around
Keyword Gluten-Free, Grain Free, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 Purple sweet potato sliced lengthwise
  • 1 Sweet potato sliced lenghtwise
  • 1 package Halloumi sliced
  • 1/2 Zucchini thinly sliced
  • Sea salt, to taste
  • Basil, to top
  • 1/2 Lemon juiced

Instructions

  • Preheat the oven to 200 degrees Celcius.
  • Brush the sweet potatoes with some olive oil (optional, I did not use oil) and season with sea salt.
  • Place in the oven and bake for 15-20 minutes, until soft and golden brown.
  • When about 6-7 minutes reamin for the sweet potatoes to get ready preheat two nonstick pans over medium heat.
  • Place the sliced halloumi in one of the pans and fry the halloumi for about 2 minutes on each side, until golden brown.
  • When about 1 minute remains for the halloumi to be ready add the zucchini to the other nonstick pan and fry for 30 seconds to 1 minute so on each side. Just until golden brown.
  • Prepeare two plates and place one slice of the sweet potato on each plate. Then add zucchini on top and repeat until you have layered all the sweet potato slices and zucchini. Top with fried halloumi, fresh lemon juice (if using) and fresh basil and serve immediately.