Sheet Pan Roasted Sweet Potato and Halloumi with Radicchio and Chickpeas
This sheet pan meal is the perfect Meatless Monday meal, as the chickpeas add protein and the halloumi adds a tender bite that almost resembles meat. Halloumi is a semi-hard unripened cheese that has a high melting point from Cyprus— which means it will keep its shape even when subjected to high heat— so roasting and grilling are perfect for it. A finishing drizzle of honey and balsamic are the perfect (and easy!) final touch. Pair it with some farro or couscous or even a crusty loaf of bread.
Serves 4
INGREDIENTS
8 oz halloumi, cut into slices
1 head radicchio, cut into 8 wedges
4 small sweet potatoes (or 2 large)
1 cup canned chickpeas, rinsed and drained
3 tbsp honey
3 tbsp balsamic vinegar
1 tsp chili flake
3 tbsp olive oil
Kosher salt and black pepper
Parsley, for garnish
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F.
Cut sweet potatoes in half lengthwise. If using larger sized, cut into 1/2” slices. Lay in a single layer on a half sheet pan, drizzle with salt and pepper and roast for 15 minutes.
Remove pan from oven and carefully add halloumi and radicchio, in a single layer, followed by chickpeas. Drizzle with olive oil, sprinkle with chili flake, salt and pepper. Roast in oven for 15-18 minutes or until sweet potato is tender. Broil for 2 minutes until halloumi is golden brown.
Remove from oven and drizzle with honey and balsamic. Garnish with parsley and finish with flaky sea salt.