Halloumi fajita with sweet potato croutons and salad

Why I’ve opted for sweet potato as my carb source in this meal over a tortilla wrap-

Sweet potato is often chosen because it’s more nutrient-dense and filling (more fiber, vitamins, steadier blood sugar).

I’ve also created lots of volume on my plate and more nutrients by adding salad and veggies.

SERVES 2

Halloumi fajita - 319 calories

P: 24g C:20g F: 16g

Sweet potato crotons - 132 calories

P: 3g C: 26g F: 0g (I have not accounted for oil cals- track your own)

Ingredients

• 30% less fat halloumi - 180g

• 130g red bell pepper- finely sliced

• 50g red onion- finely sliced

• 1 x packet is Smokey bbq fajita seasoning

• 250g raw sweet potato cut into cubes

• Salt and pepper

• 1 tsp smoked paprika

• Plus oil - I used 1kcal spray- not accounted for in cals- track the oil you use

Method

🧀 Soak your block of halloumi in boiling water for 20 mins. Once drained my 225g cube of cheese weighed 180g (actually the weight on the packet is never what it actually weighs when i remove packaging)

🍠 Prep sweet potato - wash- cut into cubes. Pop in air frier season with salt, pepper and smoked paprika and lightly spray with oil (I used 1kcal spray) and air fry for 25 mins at 200 degrees.  You can also do the same in the oven.

🧀 Cut halloumi into strips and pan fry- no oil required. Brown on all sides and the remove from the pan.

Using the same pan- stir fry your peppers and onions until soft. Add halloumi and fajita seasons- stir slowly so your halloumi doesn’t break up.

🥗 Serve! I served mine with loads of salad, cucumber and tomatoes. Top with sweet potato, halloumi fajita mix and a little bit of salsa!

This was delish!