Halloumi Roast Bush Sweet Potato

Name: Halloumi Roast Bush Sweet Potato
Prep time: 24 min
Cook time: 55 min
Total time: 1 h 19 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g halloumi; 2 pumpkin; 1 sweet potato; 2 cups roast potatoes; 1 tsp lemon myrtle; to taste bush tomato; 2 tbsp macadamia nuts; 1 tbsp tomato relish; 2 tbsp olive oil; to taste salt and black pepper

A slow-roasted Australian halloumi roast with pumpkin and sweet potato, finished with lemon myrtle, bush tomato and macadamia nuts, served over roast potatoes.

Total time

79 min

Prep

24 min

Cook

55 min

Difficulty

easy

Cuisine

Australian

quickvegetarian

Ingredients

500ghalloumi

2pumpkin

1sweet potato

2 cupsroast potatoes

1 tsplemon myrtle

to tastebush tomato

2 tbspmacadamia nuts

1 tbsptomato relish

2 tbspolive oil

to tastesalt and black pepper

Instructions

Slice the halloumi and braise it over medium-high heat until well browned, about 7 minutes.

Add the pumpkin and sweet potato, cooking until softened, about 3 minutes.

Stir in the lemon myrtle, bush tomato, macadamia nuts and tomato relish for a final minute.

Roast the potatoes separately until golden.

Let the halloumi simmer for about 7 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the roast potatoes, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

657

Protein

30.1g

Fat

48.1g

Carbs

28.9g

Fiber

3.4g

Sodium

1978mg

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