If you’re looking for a salad that hits all the right notes sweet, spicy, herby, hearty and satisfying this Harissa Honey Halloumi & Sweet Potato Salad is the one. With cubes of roasted sweet potato and bell pepper, chickpeas for added texture, golden pan-fried halloumi glazed in harissa and honey, fresh herbs and pomegranate for zing, this dish brings bold flavour and excellent nutrition to the table.
Whether you’re hosting friends, enjoying a solo lunch or prepping ahead, this recipe delivers. Let’s dive into why each ingredient matters, what you’ll need, and how to make it.
🥕 Benefits of Every Ingredient
Apple Cider Vinegar – A tangy note in the dressing; supports gut health and balances sweetness.
Sweet Potato – Packed with fibre and beta-carotene (vitamin A), it gives natural sweetness and sustains energy.
Red Bell Pepper – High in vitamin C for immunity and adds a pop of colour.
Red Onion – Adds sweetness when roasted and contains antioxidants that support gut health.
Chickpeas – A great source of plant protein and fibre for fullness.
Halloumi Cheese – Salty, chewy, and rich in protein; balances the sweetness of the veg.
Harissa Paste – A North African spice blend that adds smoky heat and depth.
Honey – Caramelises the halloumi and brings a lovely contrast to the spice.
Olive Oil – Adds healthy fats and helps with vitamin absorption.
Crispita & Apollo Salad Leaves – A mix of sweet and crispy red and green leaves (readily mixed in Tesco packets) that give crunch and freshness. You can also use any other crispy salad leaves of your choice.
Cherry Tomatoes – Juicy bursts of freshness and lycopene-rich antioxidants.
Pomegranate Seeds – Sweet-tart pops of flavour that brighten every bite.
Mint & Dill – Herbs that lift the salad with freshness and digestive benefits.
🧺 Notes & Storage Tips
- Leaf Tip: Tesco’s Crispita & Apollo mix offers the perfect combo of crispy texture and mild sweetness, complementing spicy harissa perfectly. You can also use any other crispy salad leaves of your choice.
- Storage:
- Store undressed salad in the fridge for up to 1 day.
- Store the dressing separately for up to 3 days in a sealed jar; shake before using.
- Reheat halloumi in a dry pan for 1–2 minutes to restore crispiness (avoid microwaving).
- Make Ahead: Roast the veggies and make the dressing ahead for quick weekday lunches.
🥗 More Delicious Salad Recipes to Try
If you loved this Harissa Honey Halloumi & Sweet Potato Salad, you need to try these other flavour-packed creations next — they’re just as vibrant, nourishing, and satisfying.
🥒 Spicy Crispy Quinoa Salad
This one’s a total show-stopper — crispy golden quinoa tossed with fresh veggies, crunchy chickpeas, and a fiery, tangy dressing that brings serious flavour. It’s high in protein, full of texture, and honestly one of those salads that turns heads at the table. Perfect for meal prep, lunch boxes, or an impressive side dish for any occasion.
🧀 Easy Halloumi Salad with Chickpeas, Kale & Emmer Grain
A heartier twist on your classic halloumi salad — think chewy ancient grains, crispy chickpeas, and seared halloumi, all tossed in a lemony dressing that makes every bite satisfying. It’s filling, wholesome, and proof that healthy food can be comforting too.
Apple Cider Vinegar
I used Aspall Raw Organic Cyder Vinegar — it’s unfiltered, with “the mother”, and adds the perfect tangy balance to this dressing. You can easily find it at Tesco or Holland & Barrett:
- Aspall Organic Raw Apple Cyder Vinegar – Tesco
- Aspall Raw Organic Unfiltered Cyder Vinegar – Holland & Barrett
Spicy-Sweet Halloumi & Sweet Potato Salad
Ingredients
For the Salad
- 500 g sweet potato peeled and cubed
- 1 red bell pepper cubed
- 1 red onion cut into wedges
- 1 can 400 g chickpeas, drained and rinsed
- 1½ Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 200 g halloumi cubed
- 1 Tbsp honey
- 1 Tbsp harissa paste
- 2 –3 cups Tesco Crispita & Apollo salad leaves or any other crispy salad leaves of your choice
- 200 g cherry tomatoes halved
- ½ cup pomegranate seeds
- 2 Tbsp fresh mint chopped
- 2 Tbsp fresh dill chopped
For the Harissa-Honey Herb Dressing
- 1½ Tbsp harissa paste
- 1 Tbsp honey
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp raw apple cider vinegar
- 1 tsp Dijon mustard optional
- 1 small garlic clove finely grated
- 1 Tbsp fresh mint finely chopped
- Salt & black pepper to taste
- 1-2 tsp water to loosen if needed
Instructions
- Roast the Vegetables: Preheat your oven to 220°C / 430°F. Spread sweet potato, red pepper, onion, and chickpeas on a baking sheet. Drizzle with olive oil, season with salt, pepper, and smoked paprika. Toss well. Roast for 30 minutes until golden and crisp around the edges.
- Cook the Halloumi: In a non-stick pan, fry cubed halloumi over medium heat until golden (about 3–4 minutes per side). Add 1 Tbsp harissa paste and 1 Tbsp honey, toss until evenly coated and caramelised.
- Make the Dressing: Whisk together harissa paste, honey, olive oil, apple cider vinegar, Dijon mustard, garlic, mint, and dill. Season with salt and pepper. Add a splash of water if needed to thin.
- Assemble the Salad: In a large bowl, combine the Crispita & Apollo salad leaves, roasted vegetables, cherry tomatoes, pomegranate seeds, and herbs. Add the warm harissa-honey halloumi, and sprinkle a handful of crunchy pecan nuts on top for extra texture and richness. Drizzle generously with the harissa-honey herb dressing, toss lightly to coat, and serve immediately while the halloumi is still warm and the dressing fresh!
Video
Notes
- Leaf Tip: Tesco’s Crispita & Apollo mix offers the perfect combo of crispy texture and mild sweetness, complementing spicy harissa perfectly. You can also use any other crispy salad leaves of your choice.
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Storage:
- Store undressed salad in the fridge for up to 1 day.
- Store the dressing separately for up to 3 days in a sealed jar; shake before using.
- Reheat halloumi in a dry pan for 1–2 minutes to restore crispiness (avoid microwaving).
- Make Ahead: Roast the veggies and make the dressing ahead for quick weekday lunches.
I made this today, hands down the best salad I’ve ever had!! Thank you for sharing.
Yesss! That makes me so happy 🥰 It’s one of my go-to’s too. Thank you for trying it!