Peruvian Halloumi and Sweet Potatoes
with cilantro sauce / cucumber spears
Flavorful marinated halloumi and sliced sweet potatoes make a simple, low-fuss meal to start off the week. We last featured this meal in 2020.
Smarts: The cilantro sauce works best as a topping, so drizzle it over everything right before serving. If you want a creamier sauce for dipping, try whisking in some mayonnaise, sour cream, or Greek yogurt.
- Sweet potatoes - 1 1/2 lbs , halved lengthwise and then sliced
- Cheese, Halloumi - 12 oz , 1/2" / 1.3 cm cubes
- Garlic - 3 cloves , chopped
- Cumin, ground - 2 tsp
- Paprika - 2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cucumbers - 12 oz , sliced into spears (preferably a seedless variety like English cucumbers)
- Cilantro leaves - 1 cup
- Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
- Oil, olive - 3 Tbsp
- Lemon juice - 2 tsp
- Garlic - 1 clove , peeled
- Salt - 1/4 tsp
Sweet potatoes / Halloumi / Garlic (portion for halloumi) - Prep as directed. Store separately. (Note: Halloumi is usually stored in salt water, so rinse and pat dry to prevent it from being overly salty.) (Can be done up to 5 days ahead)
Make cilantro sauce - (Double if making Wednesday's meal.) Combine cilantro leaves, jalapenos, olive oil (portion for sauce), lemon juice (portion for sauce), garlic (portion for sauce), and salt. Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)
Make halloumi seasoning - Combine garlic (portion for halloumi), cumin, paprika, dried oregano, black pepper, olive oil (portion for halloumi), and lemon juice (portion for halloumi). This should form a thick paste. (Can be done up to 5 days ahead)
Season halloumi - Toss halloumi in seasoning. (Can be done 1 day ahead)
Cucumbers - Slice into spears.
Heat oven to 400F / 204C.
Toss sweet potatoes with first portion of cooking oil. Season with some salt and pepper.
Spread sweet potatoes out on a sheet pan and roast until tender, flipping halfway through cooking, 25 to 30 minutes.
While sweet potatoes roast, heat a skillet with second portion of cooking oil over medium heat. Add halloumi and saute, flipping every few minutes, until golden brown on all sides, 6 to 7 minutes total.
Give cilantro sauce a stir. (If doubled, reserve half for Wednesday.)
Sprinkle some salt over cucumber spears.
Serve halloumi and sweet potatoes with cilantro sauce drizzled over top. Enjoy with cucumber spears on the side for some fresh crunch.