SWEET POTATOES WITH CAPSICUM AND HALOUMI
A yummy alternative to meat on the barbie.
PREP TIME: 15 MINS COOK TIME: 40 MINS SERVES 4 (AS A MAIN)
4 medium (250g each) orange
sweet potatoes, scrubbed
1 Tbsp olive oil
8 mint leaves, finely chopped 150g salt-reduced haloumi, drained, patted dry with paper towel, cut into 4 slices
100g roasted red capsicums,
cut into 4 thick strips
1 Tbsp margarine
1 lemon, halved
Chopped flat-leaf parsley, to serve
1 Preheat a barbecue with a lid (if you have one, if not you can do it without a lid), on medium. Rub each potato with a little olive oil, then wrap in a double layer of foil.
2 Pour remaining oil into a bowl and stir in mint. Add haloumi and toss until well coated in minty oil. Wrap each piece of haloumi in a strip of capsicum. Cut 4 lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together (you could use skewers instead, but be careful not to split the cheese).
3 Add potatoes to barbecue, cover and cook for 30 minutes, turning halfway during cooking. Unwrap a potato and check if it is cooked through. If not, rewrap and cook for longer, checking every 10 minutes. Alternatively, bake in an oven preheated to 180°C (fan-forced) for 50-60 minutes or until cooked through. 4 Meanwhile, cook capsicum parcels on the barbecue or a chargrill pan for 3-4 minutes on each side or until capsicum chars and cheese melts a bit. Remove from grill and unwind foil or remove skewers.
5 Split cooked sweet potatoes down the middle and add a little margarine to them. Lay a haloumi and capsicum parcel in the centre of each one. Add a squeeze of lemon juice and then scatter over some flat-leaf parsley to serve.