Crispy Sweet Potato and Halloumi Moons with Toasted Lime Yogurt and Cilantro

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with 1 tablespoon olive oil.

2. 2

   Place the sweet potato half-moons in a bowl and toss them with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and the black pepper. Spread them on the baking sheet in a single layer.

3. 3

   Roast the sweet potato for 12 minutes at 220 °C / 425 °F, until just tender but still firm. Remove from the oven and let cool for 5 minutes.

4. 4

   Meanwhile, make the sauce. Heat the lime directly in a dry skillet over medium heat for 2 to 3 minutes, turning it, until the skin has some browned spots and becomes fragrant. Let it cool slightly, then finely zest it and squeeze out 2 tablespoons juice.

5. 5

   In a small bowl, mix the Greek yogurt with the lime zest and juice, chopped cilantro, honey, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Refrigerate until serving.

6. 6

   Set up a breading station with three bowls: one with the all-purpose flour, one with the beaten eggs, and one with the panko mixed with the garlic powder, the remaining 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.

7. 7

   Form each piece by pairing one sweet potato half-moon with a strip of halloumi on top. Coat first in flour, then in beaten egg, and finally in panko, pressing gently so it sticks.

8. 8

   Arrange the breaded pieces on the baking sheet. Bake for 10 to 13 minutes at 220 °C / 425 °F, turning halfway through, until the exterior is crisp and the halloumi is golden.

9. 9

   Let rest for 2 minutes. Serve the crispy moons hot with the toasted lime cilantro yogurt on the side.