Halloumi Sweet Potatoes Boats
Halloumi Sweet Potatoes Boats
Ingredients
1 Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, thickly sliced and cut in small chunks
2 Thick Sweet Potatoes, washed
1 Cup Chickpeas, canned, dried from their water
1 Cup Cherry Tomatoes, small ones
1 Clove Garlic, smashed
3 tbsp Tahini Sauce
1 tsp Honey
1 tsp Fresh Thyme, leaves picked and roughly chopped
EVOO, Extra Virgin Olive Oil
½ tsp Sweet Smoked Paprika
¼ tsp Fine Sea Salt
¼ tsp Freshly Ground Black Pepper
Instructions
Turn the oven on, 190°C, air-circulation, rack set at the middle. Place the sweet potatoes in an oven proof dish and using a fork poke a few holes into each one. Drizzle with a bit of olive oil, sprinkle with salt and pepper and place in the oven cooking for 1 hour. Check readiness by pressing them and seeing that they are soft.
In the meantime, place a frying pan on medium heat and pour a tablespoon of oil. Add the halloumi chunks and fry until golden brown on all sides. Remove from the pan and keep aside.
In the same pan again on medium heat pour some more oil, add the garlic and allow to heat-up. Add the cherry tomatoes and cook for 5-7’ and until the tomatoes soften and start blistering. Discard the garlic, remove the tomatoes from the pan and keep aside.
Once again in the same pan on medium heat pour some oil, add the chickpeas and cook for 3’ without moving them aiming to brown them at the bottom. Toss and cook for further 3’. Remove from the pan and into the bowl with the cherry tomatoes.
Place the tahini sauce in a bowl and mix with the honey and the thyme. Keep aside.
Remove the sweet potatoes from the oven and allow to cool a bit. Then slit at their top without cutting all the way through and keeping their ends intact, push each side and open them up creating a pocket.
Scoop out some of their flesh and start the filling by adding the chickpeas with the tomatoes. Then add the fried halloumi chunks and swirl some of the tahini sauce mixture. Finally sprinkle some of the paprika and serve.
