This autumn salad recipes makes the most of seasonal butternut squash, pairing it with halloumi and quinoa for a hearty salad that is packed with flavour. Tossed with fresh coriander, sweet pomegranate seeds and a zingy chilli dressing, it's the perfect recipe for a satisfying supper or lunch.
- Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.
- Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.
- Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced.
- Spoon the quinoa, squash and halloumi onto plates, then squeeze the lime juice over. Top with the remaining coriander and pomegranate seeds, and any juices from the pan.
Tip: Can't find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.
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