Sweet Potato & Halloumi Peri-Peri Hash (V)
Looking for a simple brunch recipe that brings something different to the table? We have just the recipe. Throw it all together and pop in the oven whilst you pop on the coffee! Veggie friendly and packed with flavour from Charlie & Ivy's Peri-Peri Marinade.
Serves 2
INGREDIENTS
1 large sweet potato, chopped into 2cm cubes
1 pack halloumi, chopped into 2cm cubes
A handful of baby vine tomatoes
4 spring onions, chopped
3 tbsp Charlie & Ivy's Peri-Peri Marinade
Charlie & Ivy's Cold Pressed Rapeseed Oil2 medium free-range eggs
Pre-heat your oven to 200C / 180C Fan / Gas mark 4.
Add the sweet potato into a roasting dish and toss in half of the Peri-Peri Marinade. Roast for 15 mins.
Remove your dish from the oven and move your potatoes about a little in the tray so they don’t stick. Add in the cubed halloumi, halved tomatoes, and most of the spring onions, along with the remaining Peri-Peri Marinade. Return to the oven for a further 15 mins.
Once the ingredients are cooked through, fry two eggs in a pan in some Cold Pressed Rapeseed Oil.
Serve by splitting the potato mix between 2 dishes and topping each with a fried egg. Finally, scatter over the parsley and remaining spring onions, and serve. Enjoy!
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Peri-Peri Marinade£4.50 -
Barbecue Feast Box£32.00 -
Spicy Chorizo Marinade£4.50
