Roasted sweet potato and halloumi salad

Serving suggestion

Recipe highlights

Total cooking time:

30 min


Low Protein Diet - Phe Exchange value 0*



Share this recipe


    • 1 medium sweet potato cut into cubes
    • 20g olive oil
    • 50g low protein halloumi style cheese
    • 25g tomatoes
    • 25g cucumber
    • 50g mixed salad leaves
    • Salt and pepper to taste


    1. Place the cubes of sweet potato on a baking tray and drizzle with the olive oil before baking at 180℃ for 20 minutes until golden and crunchie.
    2. Slice the halloumi style cheese, tomatoes and cucumber and add these to the mixed leaves, topping with the cooked sweet potato and serve warm.
    3. You can dress the salad with any salad dressing or mayonnaise.

    Chef tips

    • Great for a lunch or BBQ.
    • Any low protein cheese can be used in this recipe.
    • Any salad vegetables can be added including celery, peppers, beetroot, cress.
    • If you need to add exchanges, baby spinach is great here.
    •  Coconut yogurt garlic and smoked paprika is a great dressing for this salad.

    IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

    *The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

    **Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional