Halloumi Butternut Squash Salad
Serve the Halloumi Squash Salad with mint yogurt sauce for a delicious, satisfying and portable salad.
Servings: 2 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
- 1 batch 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.
- 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.
