Spiced squash and halloumi salad recipe
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
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1795kJ 425.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 24g
of the Reference intake
Carbohydrate 52.2gProtein 22.5gFibre 3.5g
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- 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.
- See more Salad recipes
