Directions
- 1Peel, deseed and cut the butternut squash into bite-sized pieces.
- 2Slice up a red onion.
- 3Add the squash and red onion to a roasting tin.
- 4Add salt, pepper and olive oil to the roasting tin, mix and roast for 30 minutes at 180° Celsius.
- 5For the dressing, add tahini, garlic, lemon juice, salt and pepper to a bowl.
- 6Mix the dressing ingredients and loosen with water until creamy.
- 7Toast the pine nuts.
- 8Steam the kale.
- 9Slice the halloumi and add it to a frying pan on medium heat with a splash of oil.
- 10Fry the halloumi until golden.
- 11Remove the roasting tin from the oven and add the kale, pine nuts and pomegranate seeds.
- 12Mix together in the tray.
- 13Serve on warm plates, topped with mint, halloumi and tahini dressing.
- 14Season with salt, pepper and olive oil.
Ingredients
- 30 g Mint
- 100 g Pine Nuts
- 1 Lemon
- 200 g Kale
- 1 Red Onion
- 1 Garlic Clove
- 3 Tbsp Tahini
- 80 g Pomegranate Seeds
- 1 Large Butternut Squash
- 225 g Halloumi
- Olive Oil
- Salt
- Pepper
- Water
Equipment
PeelerRoasting tinBowlFrying panOvenWarm plates
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