Halloumi, Butternut & Tahini Salad

30 mins
Serves 4
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Directions

  1. 1Peel, deseed and cut the butternut squash into bite-sized pieces.
  2. 2Peel, deseed and cut the butternut squash into bite-sized pieces.
  3. 3Peel, deseed and cut the butternut squash into bite-sized pieces.
  4. 4Slice up a red onion.
  5. 5Slice up a red onion.
  6. 6Slice up a red onion.
  7. 7Add the squash and red onion to a roasting tin.
  8. 8Add the squash and red onion to a roasting tin.
  9. 9Add the squash and red onion to a roasting tin.
  10. 10Add salt, pepper and olive oil to the roasting tin, mix and roast for 30 minutes at 180° Celsius.
  11. 11Add salt, pepper and olive oil to the roasting tin, mix and roast for 30 minutes at 180° Celsius.
  12. 12Add salt, pepper and olive oil to the roasting tin, mix and roast for 30 minutes at 180° Celsius.
  13. 13For the dressing, add tahini, garlic, lemon juice, salt and pepper to a bowl.
  14. 14For the dressing, add tahini, garlic, lemon juice, salt and pepper to a bowl.
  15. 15For the dressing, add tahini, garlic, lemon juice, salt and pepper to a bowl.
  16. 16Mix the dressing ingredients and loosen with water until creamy.
  17. 17Mix the dressing ingredients and loosen with water until creamy.
  18. 18Mix the dressing ingredients and loosen with water until creamy.
  19. 19Toast the pine nuts.
  20. 20Toast the pine nuts.
  21. 21Toast the pine nuts.
  22. 22Steam the kale.
  23. 23Steam the kale.
  24. 24Steam the kale.
  25. 25Slice the halloumi and add it to a frying pan on medium heat with a splash of oil.
  26. 26Slice the halloumi and add it to a frying pan on medium heat with a splash of oil.
  27. 27Slice the halloumi and add it to a frying pan on medium heat with a splash of oil.
  28. 28Fry the halloumi until golden.
  29. 29Fry the halloumi until golden.
  30. 30Fry the halloumi until golden.
  31. 31Remove the roasting tin from the oven and add the kale, pine nuts and pomegranate seeds.
  32. 32Remove the roasting tin from the oven and add the kale, pine nuts and pomegranate seeds.
  33. 33Remove the roasting tin from the oven and add the kale, pine nuts and pomegranate seeds.
  34. 34Mix together in the tray.
  35. 35Mix together in the tray.
  36. 36Mix together in the tray.
  37. 37Serve on warm plates, topped with mint, halloumi and tahini dressing.
  38. 38Serve on warm plates, topped with mint, halloumi and tahini dressing.
  39. 39Serve on warm plates, topped with mint, halloumi and tahini dressing.
  40. 40Season with salt, pepper and olive oil.
  41. 41Season with salt, pepper and olive oil.
  42. 42Season with salt, pepper and olive oil.

Ingredients

  • 30 g Mint
  • 30 g Mint
  • 30 g Mint
  • 100 g Pine Nuts
  • 100 g Pine Nuts
  • 100 g Pine Nuts
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 200 g Kale
  • 200 g Kale
  • 200 g Kale
  • 1 Red Onion
  • 1 Red Onion
  • 1 Red Onion
  • 1 Garlic Clove
  • 1 Garlic Clove
  • 1 Garlic Clove
  • 3 Tbsp Tahini
  • 3 Tbsp Tahini
  • 3 Tbsp Tahini
  • 80 g Pomegranate Seeds
  • 80 g Pomegranate Seeds
  • 80 g Pomegranate Seeds
  • 1 Large Butternut Squash
  • 1 Large Butternut Squash
  • 1 Large Butternut Squash
  • 225 g Halloumi
  • 225 g Halloumi
  • 225 g Halloumi
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Water
  • Water
  • Water

Equipment

PeelerRoasting tinBowlFrying panOvenWarm plates