Hot Honey Halloumi and Sweet Potato Salad

By Diana Layton · 2026-09-30

Rated 5 out of 5 from 2 ratings

This Hot Honey Halloumi and Sweet Potato Salad is a delicious combination of sweet, savoury and spicy flavours. Roasted sweet potatoes, crispy chickpeas, tender kale and creamy avocado are topped with golden, sticky hot honey halloumi and drizzled with a zesty lemon tahini dressing. Packed with protein, fibre and colourful vegetables, this Mediterranean-inspired halloumi salad makes a satisfying vegetarian lunch or easy weeknight dinner. Finished with juicy pomegranate seeds and crunchy pumpkin seeds, it's the perfect hearty salad for autumn and beyond.

Ingredients

• 200g halloumi, cut into cubes
• 1 sweet potato (approx. 350g) cut into small cubes
• 1 x 400g can chickpeas, drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 80g kale, tough stems removed and roughly chopped
• ½ avocado, sliced
• 40g pomegranate seeds
• 2 tbsp pumpkin seeds
• 1 tsp chilli flakes
• 2 tsp runny honey
• 2 tbsp extra virgin olive oil
• 2 tbsp runny tahini
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Black pepper, to taste
• 1–2 tbsp water, to loosen if needed
• Salt, optional

Method

1. Roast the sweet potato and chickpeas. Preheat the oven to 200°C fan. Add the sweet potato and chickpeas to a large baking tray. Toss with the olive oil, paprika, garlic powder and a little salt and pepper. Roast for 30–35 minutes, tossing halfway through, until the sweet potato is tender and the chickpeas are golden.
2. Make the dressing. Whisk together the olive oil, tahini, lemon juice, Dijon mustard, garlic powder and black pepper. Add a splash of water until you have a smooth, pourable consistency. Taste before adding salt, as the halloumi is already quite salty.
3. Prepare the kale. Add the kale to a large bowl with around 1 teaspoon of the dressing. Massage with your hands for 1–2 minutes until the leaves soften and turn a deeper green.
4. Cook the halloumi. Heat a non-stick frying pan over medium-high heat. Add the halloumi and cook for 2–3 minutes on each side until golden. Add the chilli flakes and honey and toss for another 30–60 seconds, until the halloumi is sticky and caramelised.
5. Assemble. Divide the massaged kale between two bowls and top with the roasted sweet potato and chickpeas, avocado, hot honey halloumi, pomegranate seeds and pumpkin seeds.
6. Drizzle generously with the tahini dressing and serve.