Fusion salad: roasted sweet potatoes with kale, halloumi, and pomegranate - photo 1
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Fusion salad: roasted sweet potatoes with kale, halloumi, and pomegranate

Salads Fusion cuisine 60 min Medium 4 wyświetleń ~59.64 PLN - (0)
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Description

A bold, seasonal fusion salad combining Mediterranean and Middle Eastern flavors: sweet, caramelized sweet potatoes, crunchy kale and anise-flavored fennel, salty grilled halloumi, and juicy pomegranate seeds and persimmons. The intense miso-tahini dressing with pomegranate molasses enhances umami and acidity, while sumac adds a fruity-tart note. The dish is visually appealing — contrasting colors (orange sweet potatoes and persimmons, green kale and fennel, ruby pomegranate) — and rich in textures: soft roasted pieces, springy cheese, crunchy nuts. Perfect as a light lunch, an appetizer for dinner, or a buffet item for a holiday gathering. Serve with fresh bread or as a standalone vegetarian dish.

Ingredients (16)

Servings:
4
  • Sweet potato 400 g
  • Kale 180 g
  • Fennel 1 szt.
  • Pomegranate seeds 120 g
  • Persimmon (kaki) 2 szt.
  • Halloumi 240 g
  • Tahini (sesame paste) 50 g
  • White miso paste 20 g
  • Olive oil 45 ml
  • Lemon juice 30 ml
  • Pomegranate molasses 2 łyżki
  • 🌿 Przyprawy
  • Sumac 4 g
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~59.64 PLN (14.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top and bottom heat). Wash all vegetables and fruits under cold water. Peel the sweet potatoes if the skin is thick — otherwise, you can leave the thin skin on. Dry the sweet potatoes with a towel and cut them into even cubes about 2 cm on each side (uniform size will ensure even baking). Separate the kale leaves from the tough stems, remove the hard parts, and tear the leaves into bite-sized pieces. Cut the fennel in half, remove the tough core, and slice very thinly (preferably on a mandoline) into half-moons. Rinse the persimmons and cut them into thin wedges or slices.

Ingredients: Sweet potato, Kale, Fennel, Persimmon (kaki)
Use a cutting board and a sharp knife. A mandoline will speed up slicing the fennel, but be careful with your fingers. Even pieces of sweet potato (2 cm) will bake evenly.

Baked sweet potatoes

2

Place the chopped sweet potatoes in a large bowl. Add 30 g of olive oil (about 2 tablespoons), 2 g of salt (two pinches), and 2 g of sumac (1 teaspoon) — mix thoroughly to coat each piece. Line a baking sheet with parchment paper and spread the sweet potatoes in a single layer, not too crowded. Bake in a preheated oven for 30-35 minutes, stirring once halfway through — the sweet potatoes are ready when the edges are browned and they are soft when pierced with a fork.

Ingredients: Sweet potato, Olive oil, Salt, Sumac
Use a large baking tray lined with parchment paper. If you don't have an oven, you can sauté the sweet potatoes in a pan, but baking gives better caramelization. Stir after 15-18 minutes to ensure they brown evenly.

Preparing kale

3

Tear the kale leaves into a large bowl, add 15 g of olive oil (1 tablespoon) and a pinch of salt (1 g). Massage the leaves with your hands for about 1-2 minutes — the inner structure of the leaf should soften and lose its roughness, the color will become slightly darker and shiny.

Ingredients: Kale, Olive oil, Salt
Use a large bowl and clean hands. Massaging the kale removes toughness and enhances the flavor; don't overdo it, a massage of 1-2 minutes is enough.

Frying halloumi

4

Cut the halloumi into slices about 1 cm thick. Heat a non-stick pan over medium-high heat (the flame should be moderate) and add 1 teaspoon of oil (15 g). Fry the halloumi slices for 2-3 minutes on each side until golden, with melty edges and a delicate crust. After frying, drain on a paper towel.

Ingredients: Halloumi, Olive oil
The best pan is 24-26 cm in diameter. Do not move the cheese too often — let it form a nice golden crust. Halloumi holds its shape, so it can also be briefly baked on the grill.

Preparing the dressing (miso-tahini)

5

In a bowl, add 50 g of tahini, 20 g of white miso paste, 30 ml of lemon juice, 30 g of pomegranate molasses, and 15 g of olive oil (1 tablespoon). If you want to soften the acidity, optionally add 20 g of honey. Whisk vigorously, then gradually add 1-2 tablespoons of water (15-30 ml) until you achieve a smooth, semi-liquid consistency suitable for drizzling over the salad. Season with a pinch of salt and freshly ground pepper to taste.

Ingredients: Tahini (sesame paste), White miso paste, Lemon juice, Pomegranate molasses, Olive oil, Honey
Use a small bowl and a whisk or fork. If the tahini is very thick, heat it for 10-15 seconds in the microwave or mix it vigorously with olive oil to facilitate emulsification. The dressing should be creamy but liquid — if it is too thick, add 5-10 ml of water.

Preparation of persimmon and pomegranate

6

Slice the persimmons and drizzle with a small amount of lemon juice (a few ml) to enhance the flavor and prevent any potential browning. Remove the seeds from the pomegranate (if using a fresh fruit) and set aside.

Ingredients: Persimmon (kaki), Pomegranate seeds, Lemon juice
Use lemon juice sparingly — about 5-10 ml will be enough. To easily extract the seeds from the pomegranate, cut the fruit in half and hit the bottom with a wooden spoon while holding it over a bowl.

Toasting nuts (optional)

7

If you are using walnuts, toast them in a dry pan for 2-3 minutes over medium heat, shaking the pan until they are fragrant and lightly browned. Set aside to cool, then break into smaller pieces by hand or with a knife.

Ingredients: Walnuts
Use a pan with a diameter of 20-24 cm. Toasting enhances the aroma, but be careful not to burn them — they can burn quickly.

Salad Assembly

8

On a large platter, spread the massaged kale as a base. Add the thinly sliced fennel evenly. Next, arrange the roasted sweet potatoes in several clusters, the persimmon slices, and evenly sprinkle the pomegranate seeds. Place slices of grilled halloumi on top in several spots. Sprinkle the salad with toasted nuts (if using). Finally, drizzle the salad evenly with the prepared dressing and sprinkle with the remaining sumac and freshly ground pepper.

Ingredients: Kale, Fennel, Sweet potato, Persimmon (kaki), Pomegranate seeds, Halloumi, Walnuts, Sumac, Tahini (sesame paste)
Use a large, flat platter so all the elements are visible. Layer the ingredients without mixing too vigorously right away — it's best to let guests gently mix their own portions.

Seasoning and serving

9

Taste the salad and if necessary, season with additional pinches of salt, pepper, and drizzle a few drops of pomegranate molasses for shine and flavor contrast. Serve immediately while the halloumi is still warm and the sweet potatoes have not lost their heat. You can also drizzle each portion with olive oil for shine.

Ingredients: Pomegranate molasses, Olive oil, Salt, Black pepper
Serve the salad at a slightly warm or room temperature. If preparing in advance, keep the ingredients separate and assemble the dish just before serving.

Fun Fact

💡

Sumac has been used in the cuisine of the ancient Near East as a natural souring agent and to this day is a characteristic ingredient in oriental dishes — it adds a flavor reminiscent of fresh lemon.

Best for

lekki lunch kolacja z przyjaciółmi bufet świąteczny

Tips

🍽️ Serving

Serve on a large, flat platter to showcase the contrast of colors. Serve with crispy bread (e.g., ciabatta) or flatbreads for guests to choose from. You can also add fresh parsley or cilantro leaves for a green accent.

🥡 Storage

Best consumed immediately. If there are leftovers, store separately: dressing in a sealed container for up to 3 days in the fridge; baked sweet potatoes and halloumi for up to 24 hours in the fridge. Combine ingredients before serving — briefly heat the halloumi and sweet potatoes in the oven or on a skillet.

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