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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Red and Black Quinoa
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.
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.
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.
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.
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.
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!