Halloumi Squash Salad

butternut squash halloumi salad

Picnic, Lunch and BBQ

Halloumi Squash Salad marries roast squash, salty halloumi and cool mint yogurt sauce into a delicious, satisfying and portable salad.

halloumi squash salad

The roast butternut squash is sweet and satisfying on lemon couscous. The fresh herbs make this salad light and aromatic. Scale up / down depending on your needs. In the summer, we make a BBQ Veggie version. Both of these couscous salads are staples in our picnic and pack lunch rotation.

halloumi squash salad pack lunch

Food Matters

Food and laughter are the best medicine! My friend had been poorly so we packed up this salad and a few more as a picnic, took up a spot in the hospital canteen and had ourselves some proper vegetarian, healthy food. She was so hungry, she asked for seconds and then thirds! The pink tablecloth was my Mum’s idea as a way to brighten the spirit of the hospital. We had such a good chat, laugh and food. It was the best day.

picnic couscous salad

Serve A Buffet

Many of our recipes are meant to be served buffet style.  I love a well-presented plate but I also love the feel good vibe when everyone is digging in and piling up heaps of food on their plate and dishes are passed around a table. It makes me grateful that I live in a land of abundance and joy as opposed to scarcity and rationing.

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butternut squash halloumi salad

Halloumi Butternut Squash Salad Recipe

Serve the Halloumi Squash Salad with mint yogurt sauce for a delicious, satisfying and portable salad.
Print Recipe Pin Recipe
CourseLunch, Soups & Salads
CuisineAmerican, Mediterranean
Servings2 people

Ingredients

Halloumi

  • 250 grams halloumi sliced into 6 - 8 slices
  • 1 teaspoon olive oil

Couscous Base

  • 100 grams couscous
  • 100 ml water boiling

Couscous Dressing

  • 1 teaspoon extra virgin olive oil
  • 1 medium lemon juiced
  • 30 grams rocket
  • 30 grams coriander

Roast Butternut Squash

  • 400 grams butternut squash cubed
  • 2 medium red onion sliced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt

Mint Yogurt Sauce

Instructions

Halloumi

  • Drain and slice the halloumi.
  • Leave to dry on kitchen roll.
  • Heat oil in a shallow fry pan to very hot.
  • Fry halloumi on both sides until golden brown.
    halloumi cheese
  • Drain on kitchen roll and set aside.

Couscous Base

  • Place couscous in large bowl.
  • Pour over the boiling water.
  • Cover with plastic wrap and set aside.

Roast Squash

  • Place the squash, onion, olive oil and spices in a roasting tin.
  • Toss to coat the vegetables.
  • Roast at 180C (fan) until cooked through and slightly charred. Turn vegetables at least once during roasting to ensure even cooking.

Mix the Couscous Dressing

  • Place all of the ingredients into a container or bowl.
  • Using a hand blender, blend them into a puree.

Finish the Couscous

  • Fluff the couscous with a fork.
  • Add the couscous dressing and a pinch of salt.
  • Stir dressing thoroughly into the couscous.

Plate or Pack

  • Pile the couscous onto serving plates or portable containers.
  • Layer on the roast vegetables.
  • Top with slices of Halloumi.
  • Pack the Yogurt Sauce separately and spoon on just before eating.
    halloumi squash salad
Tried this recipe?Mention @AmericanRecipes.co.uk or tag #AmericanFoodUK
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