Warm Sweet Potato, Broccolini & Hot Honey Halloumi Salad

By Diana Layton · 2026-09-30

This warm sweet potato and hot honey halloumi salad is the ultimate cosy-meets-fresh autumn meal. It’s colourful, satisfying and packed with contrasting textures — perfect for an easy lunch or a vibrant dinner.

Ingredients

• 400g sweet potato, cut into cubes
• 200g broccolini/Tenderstem broccoli
• 200g halloumi, sliced or cubed
• 150g cooked quinoa
• 60g rocket leaves
• 1 crisp apple, thinly sliced
• 30g pomegranate seeds
• 30g pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp hot honey
• 3 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1 tsp Dijon mustard
• Salt and black pepper

Method

1. Roast the sweet potato with the olive oil, salt and black pepper at 200°C for about 30 minutes, until soft and caramelised.
2. Steam the broccolini for 4–5 minutes, until just tender and still bright green.
3. Pan-fry the halloumi until golden on both sides. Drizzle the hot honey into the pan for the final 30 seconds, turning the halloumi so it becomes glossy and sticky.
4. Whisk together the dressing.
5. Layer the rocket, cooked quinoa, roasted sweet potato, steamed broccolini and apple, then add the hot honey halloumi. Scatter over the pomegranate and pumpkin seeds and finish with the dressing.