4 tbsp warm water, plus more as needed to thin the sauce
Instructions
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil and half a teaspoon of kosher salt, ensuring the potatoes are well coated.
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25 minutes or until they are fork-tender and lightly caramelized, flipping halfway through for even cooking.
While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced halloumi. Sear on each side for about 2-3 minutes until golden brown and crispy.
In the same skillet, add the roughly chopped walnuts and toast for about 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside.
In a small bowl, combine tahini paste, freshly squeezed lemon juice, minced garlic, and warm water. Whisk until smooth. If the sauce is too thick, add a little more warm water until you reach your desired consistency.
In a serving bowl, layer the roasted sweet potatoes, seared halloumi, and toasted walnuts. Drizzle generously with tahini sauce, and feel free to add a sprinkle of extra salt or fresh herbs if desired.
Notes
Store leftovers separately in airtight containers for up to 3 days. Reheat in a skillet over low heat.