First make the halloumi parcels. Heat
oven to 200C/180C fan/gas 6. Grease
2 baking trays with oil. In a bowl, mix
the tahini, olive oil, chilli, parsley and
lemon zest. Add the halloumi and toss
everything well to coat – don’t worry
if the halloumi breaks up a little.
Cut the filo sheets in half so that you
have 12 squares – work with 2 at a time
and keep the remaining pastry covered
with a damp tea towel or cling film so it
doesn’t dry out. Lightly brush the filo all
over with a little oil, place 2 slices of
halloumi at the top of each square,
sprinkle with sesame seeds, then fold
over the edges to enclose the halloumi.
Brush again with oil and sprinkle with
more seeds. Fold up into a square,
brushing the final edge with egg to help
seal the parcel. When all the parcels are
made, place on the baking trays, brush
the tops with egg wash and sprinkle with
more sesame seeds. Bake for 20 mins,
swapping the trays over halfway through
so that the parcels brown evenly.
Meanwhile, make the mash. Put the
sweet potato in a large pan of water,
cover with a lid and boil for 10-12 mins
until tender. Drain, reserving a little of
the cooking water, and leave to steamdry.
Tip the sweet potato into a food
processor with the tahini, olive oil and
plenty of seasoning. Whizz until smooth,
adding enough of the cooking water to
make a smooth purée. To make the salad,
whisk together the lemon juice, honey
and olive oil in a large bowl with some
seasoning. Add the remaining ingredients
and toss everything together.
Spoon some of the sweet potato onto
each plate. Add a pile of the herb salad
and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.