Taking Meatless Monday up a notch with this easy to make sweet potato noodles with grilled halloumi and caramelized figs dish!!
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In late July, Sue Ann Gleason of Conscious Bites Nutrition posted a photo on her Facebook Page of Figs drizzled with lemon infused olive oil, adorned with a sliver of Belgioioso Parmesan cheese and a sprinkle of Fleur de Sel with fresh figs she had just got from the market her Facebook page. I love figs so the next time I went grocery shopping, I had them on my list. Nothing that 1st Saturday, but this past Saturday they were there! Yippee!
Fig season in the U.S.: Fresh figs first usually appear in northeast produce markets in late June with a season that lasts through early fall. The first to arrive are Black Mission figs and green Kadota figs follow with a shorter season, from late July to late September.
I’ve been experimenting with my Spiralizer. I made my sweet potato noodles with the Paderno spiralizer (I’ve been experimenting lately with different veggie pastas). You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why? Just buy the Paderno. It’s $30 and it has a 4.5 rating from more than 6,000 review on Amazon.
It is meatless Monday, so I decided to use these beauties with halloumi and figs (I just bought at the store)t and make a veggie “pasta” dish. What’s halloumi, you ask? Halloumi is a sturdy, brined cheese originating from Cyprus. It has a high melting point and is perfect for frying as it holds its shape beautifully once it’s cooked.
2 medium sweet potatoes
3 Tablespoon extra virgin olive oil, divided
1 8 oz. package of halloumi
6-8 figs, washed, stem removed and quartered
1 Tablespoon raw local honey
zest of one orange
juice of 2 oranges (about 1/2 cup)
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
salt and pepper
Special Equipment: Spiralizer
For the Sweet Potato Noddles:
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Clean sweet potatoes and peel, if desired. Cut off both ends of sweet potato so they are nice and flat. Affix onto spiralizer and spiralize using “spaghetti” blade.
Lay out sweet potato noodles on baking sheet. Toss with 1 Tablespoon olive oil spray. Sprinkle with salt and pepper. Bake for 10 minutes or until golden brown and softened.
For the Halloumi:
Drain halloumi and cut it into cubes. Pat the cubes very dry with paper towels. Season with salt and pepper.
Heat 1 Tablespoon olive oil in a heavy skillet over medium heat. When hot, add the halloumi and cook for a few minutes without stirring, until the bottoms are well-browned.
Turn the halloumi cubes with a spatula, and brown them on the other sides. They don’t need to be perfectly browned on all sides, but they should be a nice golden brown color for best flavor.
For the Caramelized Figs:
Heat the other tablespoon of olive oil in the same pan. Add figs, honey, salt and pepper. Toss to combine and let cook for about 5-10 minutes until figs start to turn golden brown around the edges and caramelize.
Add the spices, orange juice, zest and allow this to cook off. Allow most of the liquid to cook off.
Add sweet potato noodles and halmoni to the pan. Toss and heat through. Add salt and pepper to taste.
Items Used in this Recipe: