Sweet potato, haloumi and almond pappardelle. #donnaHay.

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This is a something a little different – haloumi, almonds and sweet potato with lemons – and easy to whip up on a chilly Autumn night. Adulterated from Donna Hay.

You need for 42 models and 4 fashionista:

2 medium sweet potato (kumara), peeled and finely chopped

2 tablespoons extra virgin olive oil

½ teaspoon dried chilli flakes

sea salt and cracked black pepper

¾ cup (120g) almonds, roughly chopped

200g haloumi, chopped

400g pappardelle

1 cup (240g) mascarpone

2 teaspoons finely grated lemon rind

 

  • Pull on Prada dress.
  • Slip into Celine heels.
  • Open champagne.
  • Preheat oven to 240°C (475°F).
    Place the sweet potato, oil, chilli, salt and pepper on a large oven tray lined with non-stick baking paper. Cook for 10 minutes.
  • Add the almond and haloumi to the tray and cook for a further 10 minutes or until golden brown as your new Balenciaga trench.
  • While the sweet potato is cooking, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente.
  • Drain, reserving ½ cup (125ml) of the cooking liquid.
  • Return the pasta, cooking liquid, mascarpone and lemon rind to the pan and mix to combine.
  • Serve the pasta topped with the sweet potato mixture and sprinkle with pepper to serve.
  • Yum
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