Sweet Potato and Halloumi Cakes with Roasted Pepper Cream and Minted Cucumber

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the sweet potato on a tray and toss with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 25 minutes, or until very tender.

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   2. Meanwhile, make the cream. In a blender or food processor, combine the roasted red pepper, Greek yogurt, 1 garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, a pinch of salt, a pinch of black pepper, and 1 tablespoon olive oil. Blend until smooth. Chill until needed.

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   3. In a small bowl, mix the cucumber with half of the red onion, the fresh mint, the remaining 1 tablespoon lemon juice, 1 teaspoon olive oil, and a pinch of salt. Set aside so the flavors can meld.

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   4. When the sweet potato is ready, transfer it to a large bowl and mash into a rustic puree. Add the grated halloumi, rice flour, beaten egg, the remaining red onion, 1 minced garlic clove, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon smoked paprika, and a little more black pepper. Mix well to combine.

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   5. Shape the mixture into 8 even cakes using lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

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   6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until golden and firm. Work in batches if needed so the pan is not crowded.

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   7. Toast the sunflower seeds in a small dry skillet for 1 to 2 minutes over medium heat, stirring constantly, until fragrant. Remove immediately.

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   8. To serve, spread the roasted pepper cream onto each plate, top with the warm cakes, and finish with the cucumber salad and toasted sunflower seeds.