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