Ginger Saffron Roasted Sweet Potatoes and Halloumi

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Ginger Saffron Roasted Sweet Potatoes and Halloumi


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


  1. In a saucepan warm the olive oil over medium heat for 8-10 minutes or until just simmering
  2. In a bowl, while the oil is heating combine all the spices to pour the oil over and infuse
  3. Stir vigorously and store in an air-tight container
  4. Using 3-4 tablespoons of the oil coat the sweet potatoes and sprinkle with a big pinch of salt
  5. Lay the sweet potatoes on a baking tray and roast at 425 for 15-18 minutes before tossing
  6. 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!

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