Spiced squash and halloumi salad recipe

14 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 425 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 butternut squash (roughly 1kg), peeled, seeded and cut into small cubes
  • 1 x 225g pack lighter halloumi, cubed
  • 150g quinoa, cooked to pack instructions
  • 70g bag wild rocket
  • 30g pack coriander, chopped
  • 80g pomegranate seeds
  • 1 lime, quartered

For the dressing

  • 3 tbsp tamarind paste
  • 1 tbsp tamari or light soy sauce
  • ½ tsp sesame oil
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp caster sugar

Each serving contains

  • Energy

    1795kj
    425kcal
    21%
  • Fat

    15g 22%
  • Saturates

    7g 37%
  • Sugars

    24g 27%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 52.2g Protein 22.5g Fibre 3.5g

Method

  1. 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.
  2. 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.
  3. Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced.
  4. 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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