Roasted Butternut, Quinoa and Halloumi Salad

Name: Roasted Butternut, Quinoa and Halloumi Salad with Tahini Dressing
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 50 Red and Black Quinoa; 1 Butternut Squash; 250 Halloumi; 15 Honey; ½ Lemon; 30 Tahini; 40 Wild Rocket; 1.5 Olive Oil for the Dressing; 3 Water

with Tahini Dressing

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Food fact! Quinoa is so nutritious and protein-packed that NASA has recommended it for space flights and the United Nations has suggested it for feeding people in areas where food is scarce. Not only is it good for us, but quinoa also has a wonderful nutty taste that works great in a salad, particularly with the sweet and salty flavour of butternut with halloumi. When all the ingredients are cooked, drizzle the dish with tahini dressing and sprinkle with walnuts for a heavenly dinnertime experience.

Tags:

Veggie

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Red and Black Quinoa

Butternut Squash

250

Halloumi

Honey

Lemon

Tahini

Wild Rocket

Not included in your delivery

1.5

Olive Oil for the Dressing

Water

Nutritional information

Energy (kcal)754 kcal

Energy (kJ)3153 kJ

Fat47 g

of which saturates21 g

Carbohydrate45 g

of which sugars20 g

Protein39 g

Salt3.4 g

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

Instructions

Preheat your oven to 220°C and bring a saucepan of water to the boil on medium high heat. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide slices, then chop into 2cm chunks (no need to peel!). Zest and halve the lemon. Drain and chop the halloumi into 2cm chunks.

Place the butternut on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and tender, 25-30 mins. Turn halfway through.

Meanwhile, add the quinoa and a pinch of salt to the boiling water and simmer until the quinoa is tender and the seed has split, about 10 mins. Drain in a sieve and leave to the side to cool.

While everything cooks, put the tahini in a bowl and add the honey, olive oil (see ingredient list for amount) and water (see ingredient list for amount). Squeeze in the juice from half the lemon, a pinch of salt and pepper and stir until smooth (use a fork if easier). Taste and add more lemon juice, salt and pepper if you feel it needs it. Leave to the side.

Heat a drizzle of oil in a frying pan on medium high. Once the oil is hot, add the halloumi and fry until golden on each side, 5-6 mins total. Turn every 1-2 mins. Remove the pan from the heat. Have a tidy up if your butternut squash hasn't quite finished roasting.

Once everything is cooked, pop the squash, lemon zest, quinoa, rocket and half the halloumi into a bowl. Add three quarters of the dressing and gently toss everything together. Season to taste with with salt and pepper. Pop the jumble into bowls and top with the remaining halloumi. Drizzle over the remaining dressing. Serve with any remaining lemon chopped into wedges, and enjoy!