26/07/2026
The recipe ticks all the boxes and it’s a show stopper as well … Functional Nutrition at its best ✨✨✨
Roasted Sweet Potato, Fig, Halloumi & Labneh Salad
Ingredients
● 2 sweet potatoes, cut into cubes
● 1 bunch of asparagus, trimmed
● 4 fresh figs, quartered
● 1 tbsp balsamic vinegar
● 1 block goat/sheep halloumi, sliced
● Organic Little Gem lettuce leaves, washed and separated
● Watercress, washed
● Waitrose Labneh
● Fresh basil leaves, torn
● 2–3 tbsp pumpkin seeds, lightly toasted
● Finely grated zest of 1 lemon
● Extra virgin olive oil
● Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C (fan 160°C).
2. Place the sweet potato cubes onto a baking tray, drizzle generously with extra virgin olive oil, season with sea salt and black pepper, and roast for 35–40 minutes, until golden and tender.
3. About 8 minutes before the sweet potatoes are ready, add the asparagus to the same tray, drizzle with a little olive oil and roast until just tender.
4. Place the quartered figs on a separate baking tray, drizzle with the balsamic vinegar and roast for 8 minutes, until softened and lightly caramelised.
5. While the vegetables are roasting, lightly toast the pumpkin seeds in a dry frying pan for 2–3 minutes until they begin to pop and turn golden. Set aside.
6. Fry the halloumi slices in a dry frying pan over a medium heat for 2–3 minutes on each side until golden.
7. To assemble, arrange the Little Gem leaves over a large serving platter, followed by the watercress. Scatter over the roasted sweet potatoes and asparagus, then add the halloumi and roasted figs.
8. Finish with a generous drizzle of extra virgin olive oil, dollops of labneh, torn fresh basil, the toasted pumpkin seeds and a generous grating of fresh lemon zest. Season with a little freshly ground black pepper and serve immediately.
