Ginger Saffron Roasted Sweet Potatoes and Halloumi
Ingredients
Units
Scale
Ginger Saffron Oil
- 1/2 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 8 saffron threads, crushed
- 1 teaspoon ground ginger
Other Ingredients
- 2 sweet potatoes, cut into strips
- 8 oz halloumi, cut into strips
Instructions
- In a saucepan warm the olive oil over medium heat for 8-10 minutes or until just simmering
- In a bowl, while the oil is heating combine all the spices to pour the oil over and infuse
- Stir vigorously and store in an air-tight container
- Using 3-4 tablespoons of the oil coat the sweet potatoes and sprinkle with a big pinch of salt
- Lay the sweet potatoes on a baking tray and roast at 425 for 15-18 minutes before tossing
- Once you’ve tossed the sweet potatoes halfway through cooking, add the pieces of halloumi to the tray to bake for another 10-12 minutes. Or until everything is golden brown and enjoy!
