Harissa Roasted Yams, Arugula & Crisp Haloumi Salad
Servings
2 share plates
Prep Time
30 minutes
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Ingredients
- 4 ct. Yams
- 400 g. Baby Arugula
- 50 g. Crushed Pistachios
- 4 ct. Fresh Dill Sprigs
- 4 pc. Fresh Chervil
- 100 ml. Olive Oil
- Recipe Lemon Yogurt
- Recipe Breaded Halloumi
- Recipe Sherry Vinaigrette
- Recipe Harissa Paste
- Recipe Roasted Yams
Recipe Preparation
- Place a tablespoon of lemon yogurt on the plate and spread it horizontally with the bottom of a spoon.
- Mix the arugula in a bowl with a tablespoon of sherry vinaigrette.
- Place the arugula salad in a line atop the lemon yogurt.
- Arrange the yams in a criss-cross pattern over the salad.
- Drizzle olive oil over the yams and salad.
- Place crispy halloumi in between some of the yam wedges.
- Sprinkle crushed pistachios over the salad.
- Garnish with the salad with fresh chervil and dill.
English 
French 
