Purple Cabbage Salad with Halloumi and Sweet Potatoes

Ingredients (serves 2)

• 2 cups purple cabbage, thinly sliced

• 1 cup sweet potatoes, peeled and cubed

• 1/2 head romaine or little gem lettuce, chopped

• 100g halloumi cheese, sliced

• Extra virgin olive oil (for roasting and massaging)

• Sea salt & black pepper

• Fresh chives, chopped

🧠 Nutritional Values (per serving – estimated)

• Calories: ~420 kcal

• Protein: 18g

• Carbs: 35g

• Fats: 22g

• Fiber: 8g

Note: Halloumi adds a great protein boost, and massaged cabbage makes this salad easier to digest.

🌿 Shop My Plate

• My favorite ceramic salad bowl – [AF link]

• Non-stick pan for searing halloumi – [AF link]

❓ FAQ

Can I make this salad vegan?

Yes! Swap halloumi with grilled tofu or tempeh for a fully plant-based version.

Can I prepare this in advance?

You can roast the sweet potatoes and marinate the cabbage up to 2 days ahead. Assemble right before serving for the best texture.

Is it suitable for kids?

Definitely! You can cut the ingredients into bite-size pieces and leave the halloumi slightly less salty if needed.

💡 Tip

This salad is perfect for meal prep too—just store the components separately and combine when ready to eat.

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