Honey-Walnut Halloumi

Name: Honey-Walnut Halloumi with Roasted Butternut Wedges and Broccoli
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Butternut Squash; 250 Halloumi; 60 Honey; 1 Broccoli; ¼ Red Chilli; 1 Smoked Paprika; 1 Flat Leaf Parsley; 25 Walnuts

with Roasted Butternut Wedges and Broccoli

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Here at the Fresh farm we can't get enough halloumi. We love the "squeak" when you sink your teeth into a slice. It seems we're not alone either - Britain now consumes more of this cheese than anywhere outside its native Cyprus. We're sure you'll find tonight's dinner somewthing to squeak about!

Allergens:

Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Butternut Squash

250

Halloumi

Honey

Broccoli

Red Chilli

Smoked Paprika

Flat Leaf Parsley

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Nutritional information

Energy (kcal)639 kcal

Energy (kJ)2674 kJ

Fat39 g

of which saturates19 g

Carbohydrate32 g

of which sugars22 g

Protein40 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Grill Pan

•Plate

Instructions

Preheat your oven to 210°C. Pop the butternut squash wedges onto a large baking tray and drizzle on a glug of oil, a pinch of salt and the smoked paprika. Rub all the flavours into the flesh of the squash. Roast on the top shelf of your oven until soft and golden, 30-35 mins. Turn halfway through cooking.

Meanwhile, separate the broccoli down into florets (mini trees). Halve the red chilli lengthways, deseed and finely chop. Roughly chop the parsley (stalks and all) and walnuts too. Cut each block of halloumi into eight slices. Keep to one side.

In a small bowl mix the walnuts with the honey, a pinch of chilli and the parsley. Give it a quick taste to check for seasoning and add a pinch of salt and pepper if necessary. We will spoon this over the halloumi when it is cooked.

Put the broccoli on a baking tray and drizzle over some oil, a pinch of salt and pepper. When the butternut squash has been roasting for 20 mins, put the brocoli on the middle shelf of your oven to roast for the remaining 15 mins, until crispy on the outside. Tip: The oven is hot, so check the broccoli after 12 mins.

Heat a drizzle of oil in a frying pan on medium-high heat and add the halloumi slices. Cook until golden, 2-3 mins on each side. Tip: The halloumi needs to be golden brown so don't overcrowd the pan, cook in batches if necessary. When all the halloumi is cooked, remove to a plate. Add the honey and walnut dressing to your pan and warm through to melt the honey.

Arrange the roasted butternut squash wedges and broccoli on your plate. Top with the halloumi slices and drizzle over the warmed honey and walnut dressing. Yum!