Skip to main content
Squash, Quinoa and Halloumi
Squash, Quinoa and Halloumi

Squash, Quinoa and Halloumi

with Tahini Dressing and Walnuts

We love a good Butternut and Halloumi Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Tree 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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

50

Red and Black Quinoa

1

Butternut Squash

250

Halloumi

15

Honey

1

Lemon

20

Walnuts

(Contains: Tree nuts May contain traces of: Erdnüsse, Sesamsamen, Schalenfrüchte)

30

Tahini

40

Wild Rocket

1

Red Onion

Not included in your delivery

1.5

Olive Oil for the Dressing

2

Water

Nutritional information

Energy (kcal)851 kcal
Energy (kJ)3561 kJ
Fat53 g
of which saturates21 g
Carbohydrate52 g
of which sugars25 g
Protein42 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep
1

Preheat your oven to 220°C and bring a large saucepan of water to the boil on medium-high heat. Halve and peel the red onion. Chop each half into quarters. Trim the butternut squash then halve lengthways (no need to peel) 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.

Roast the Squash
2

Place the butternut on a large baking tray in a single layer. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and tender, 25-30 mins. Halfway through, add the red onion to the tray and turn the squash. Roast for the remaining time.

3

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

4

While everything cooks, put the tahini in a small bowl and add the honey, along with the olive oil, and water (see Ingredients for both amounts). 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.

5

When the veg is roasted, heat a drizzle of oil in a frying pan on medium high. When 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 veggies haven't quite finished roasting.

Serve
6

Once everything is cooked, pop the squash and onion, lemon zest, quinoa, rocket and half the halloumi into a large bowl. Add three-quarters of the dressing and gently toss everything together. Divide the salad into bowls and top with the remaining halloumi and drizzle over the remaining dressing. Sprinkle over the walnuts, serve with any remaining lemon chopped into wedges. Enjoy!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®