Fajita-spiced Halloumi, Sweet Potato & Courgette Plate
Fajita-spiced Halloumi, Sweet Potato & Courgette Plate brings Mexican flavour to a plate that delivers 24g of protein for 507 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 80g halloumi
- 200g sweet potato
- 80g cherry tomatoes
- 80g courgette
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- fresh coriander
Method
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1
Prep everything first: wash and trim the cherry tomatoes and courgette, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.
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4
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the cherry tomatoes and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and halloumi, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.