Warm Butternut Squash, Harissa and Halloumi Salad

5 from 1 vote

Warm Butternut Squash, Harissa and Halloumi Salad

Warm halloumi, roasted butternut squash, red onion and peppers, all tossed in a harissa dressing and served on a bed of seasonal salad leaves. Serious foodie heaven!

Course Main Course, Salad, Starter

Cuisine British, Fusion, Middle Eastern

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 384kcal

Author Eb Gargano

Ingredients

3 tablespoons olive oil
500 g butternut squash cut into thick strips (roughly half a large butternut squash)
2 red peppers cut into thick strips
2 red onions cut into wedges
Salt and pepper to taste
Juice of 1 lemon
4 teaspoons harissa paste (or to taste)
225 g halloumi cheese sliced
100 g baby salad leaves

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Drizzle 2 tablespoons of olive oil into a roasting tin. Tip the slices of squash, red pepper and red onion into the tray and turn in the olive oil. Season with salt and pepper
Roast in the oven for 10 minutes.
Meanwhile, make a simple marinade for the halloumi by combining 1 tablespoon of olive oil with 4 teaspoons of harissa and the juice of a lemon. Chop the halloumi into thick slices and marinate for 5 minutes.
After the vegetables have been roasting for 10 minutes, add in the halloumi and tip the marinade over the vegetables and cheese. Turn everything in the marinade and then roast for a further 10 minutes.
To serve, make a bed of baby salad leaves and arrange the halloumi cheese and vegetables over the top. Drizzle over the juices from the tray, and serve just as it is or with a glass of white wine and some crusty white bread.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition