Hallomi and Roasted Butternut Squash Salad

Name: Hallomi and Roasted Butternut Squash Salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: ½ butternut squash deseeded peeled and cubed; 1 pack of halloumi cheese; ½ lettuce; ½ cucumber. diced; pinch Black pepper; drizzle olive oil; drizzle Balsamic Vinegar; pinch chilli flakes (optional); 20 cherry tomatoes. halved; 1 Small red onion. finely chopped

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Cook: 30 mins

Serves: 2

Main Course

Ingredients

½ butternut squash deseeded peeled and cubed
1 pack of halloumi cheese
½ lettuce
½ cucumber. diced
pinch Black pepper
drizzle olive oil
drizzle Balsamic Vinegar
pinch chilli flakes (optional)
20 cherry tomatoes. halved
1 Small red onion. finely chopped

Accompaniment

Method

1
1 - Put the diced butternut squash in a roasting tray. Drizzle with a small amount of olive oil, season with black pepper and chilli flakes (if desired)

2 - Roast in the oven for 20 minutes at 180 degrees or until crispy and browned.

3 - Meanwhile chop the onion, tomatoes, cucumber and lettuce. Season with a little bit of black pepper and put to one side.

4- Slice the halloumi. Put a little bit of olive oil in a flat frying pan, use kitchen roll to coat the whole pan so you have a non stick surface without having to use too much oil.

5 - Fry the halloumi for around 3 minutes on each side or until golden and crispy.

6 - Dress the salad with a little olive oil and balsamic. Put the roasted squash and halloumi slices on top.

7 - Serve and enjoy