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Mel’s Za’atar-Roasted Mushrooms & Sweet Potato Wedges with Halloumi Salad

Melissa Hemsley


Serves: 2 (main) or share

Prep time: 10 mins

Cook time: 30 mins


400g chestnut mushrooms or your fave type

1 tbsp za’atar or 2 tsp dried thyme or oregano

2 tbsp olive oil, butter or ghee

1 tbsp pomegranate molasses or balsamic vinegar

1 handful of pistachios or pumpkin seeds

250g halloumi, sliced into 12, patted dry

Big handful ripe cherry tomatoes, halved

2 handfuls fresh herbs like basil & mint

Sea salt & pepper, to taste

Lemon honey chilli dressing:

5 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tsp za’atar or thyme

½ garlic clove, finely grated

1 tsp raw honey or maple syrup

Fresh chilli, finely chopped or chilli flakes, to taste

Sea salt & pepper, to taste

Veg Portions / Serving: 3


Kitchen Ninja

Lots more mushroom and veg recipes in Melissa’s cookbook Eat Green - this recipe was originally created for @madewithmushrooms Photo @sarahmalcs


Preheat the oven to 220C. For the mushrooms, keep any smaller chestnut mushrooms whole and roughly chop any large ones into halves and slice the sweet potatoes into thin wedges (not too thick so they roast quickly with the mushrooms).  Take a roasting tray and tumble the mushrooms and sweet potato wedges onto the tray then toss in oil (or melted ghee) with sea salt & pepper then spread out, giving them space, into one even layer (which helps them roast rather than steam) and roast for 20 minutes.

Remove the tray from the oven, drizzle over the pomegranate molasses and sprinkle over the za’atar plus the pistachios, toss again, spread out again and roast for another 10 minutes until the sweet potatoes are tender and going golden at the edges.

Meanwhile make the dressing by finely grate the garlic into a clean jam jar then add the rest of the ingredients, pop the lid on and shake until combined. Alternatively whisk in a small bowl.  Season to taste.

When you’re ready to eat, on a large serving platter, scatter over the salad leaves, cherry tomatoes and the fresh herbs, tearing larger ones and keeping smaller herb leaves whole. Distribute the hot mushrooms and sweet potato wedges and drizzle over half the dressing.

Halloumi of course is best eaten straight from the pan so finally cook the halloumi by heating up a large frying pan or griddle pan and fry or griddle the halloumi on each side, undisturbed, for about 90 seconds til nicely golden on each side. Then transfer to the salad platter and drizzle over a little more dressing and finish with the rest of the herbs and pistachios.

Kids in the kitchen:

Lots of tossing, scattering and a fair bit of shaking with this recipe – perfect for the little ones. Teach the older kids how to griddle the perfect halloumi. Mind those hot pans!

Melissa Hemsley

Chef and best selling author, lover of leftovers and seasonal vegetables and regular volunteer with food waste charities, kids community cooking and ambassador of Fairtrade farmers.

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