A really easy recipe that looks fantastic, sweet potato cake with chargrilled halloumi & onion jam is the perfect balance of sweet, sour & salted.
You will need:
- 500g sweet potato, washed and peeled
- 2 round shallots
- 1 red onion
- 1 tbsp pomegranate molasses
- 2tbsp red wine vinegar
- 1 sprig of thyme
- 20d caster sugar
- 1 block of halloumi
- pinch of cumin, chili powder, salt & pepper
For the onion jam:
Slice your red onion thinly and heat through with a splash of oil in a wide pan. Add sugar, thyme & winegar and let it cook on a low heat for an hour. Stir occasionally. Add pomegranate molasses after 1 hour and allow to cool.
For the cake:
Preheat oven to 160.
Grate your sweet potato and steam until tender.
Dice your shallot and pan fry on a low heat with 2 tbsp oil until tender and transparent.
Mix sweet potato, shallots, cumin, chili, salt and pepper to taste
Form into a cake, use a ring if you want perfect presentation!
Bake these for 20 minutes.
Slice into around a 1cm thickness, and grill for around 10 seconds on each side.
The final step is building – place your cake on a plate, top with halloumi and then pile on the onion jam!