Whenever I get any arugula (rocket as it’s known in some areas), I always turn to Donna Hay. She always seems to find fresh, simple ways to serve it. So, when I found her recipe for Rocket and Sweet Potato Salad in The New Cook I knew I had to try it. I had everything I needed, except for the haloumi cheese, so I added that to my grocery list and headed off to the store. At the store, I searched in vain for haloumi. I finally asked the cheese guy (cheese monger??), he said they didn’t have any haloumi because the price had jumped from $9 to $25, and he didn’t think anyone would have paid that much. Would I have paid that much? I doubt it, but I might have, because I have found no other cheese that grills like haloumi. So, I bought some asiago, knowing full well, that it wouldn’t work. And it didn’t, it melted in a big puddle, which I then let cool, and sort of scraped back up into a mound on the plate! It would have been way better with the haloumi, but it was still good, and quick, and healthy..can’t really ask for much more than that, now can you?
Rocket and Sweet Potato Salad
14 1/4 oz sweet potatoes, peeled and sliced
6 1/2 oz haloumi (if you are lucky!)
6 1/2 oz rocket (arugula)
2 tablespoons Vietnamese mint leaves (I don’t know what kind mine is!)
4 green onions thinly sliced
1 red chili sliced
2 tablespoons soy sauce
2 tablespoons lime juice
2 teaspoons brown (or palm) sugar
Brush the sweet potatoes and the haloumi with the chili oil. Cook on preheated grill or grill pan for about 1-2 minutes on each side, or until browned. (I actually just roasted mine in the oven at 400 degrees until the sweet potatoes were tender, about 5 minutes per side).
Arrange the arugula, mint, and green onions on a plate. Top with the sweet potatoes and the cheese. Mix the dressing ingredients together and pour over the salad.