Warm roasted squash salad with halloumi
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Rustle up this warming winter salad for a tasty lunch or light dinner.
Ingredients
Onion
2 medium, red, cut into small wedges
Butternut Squash
1 portion(s), deseeded and cubed
Peppers, all types
2 medium, deseeded and chopped
Garlic
2 clove(s), crushed
Rosemary, Dried
1 teaspoon(s), level, or 1 sprig of fresh rosemary
Olive Oil
1 tablespoon(s), or use chilli oil
Light Halloumi
250 g, sliced or torn roughly
Rocket
145 g, and salad spinach
Balsamic vinegar
2 teaspoon(s), glaze
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the vegetables, garlic and rosemary in a nonstick roasting tin, drizzle with the oil and season. Toss well to coat everything in the oil. Place in the oven and roast for 25–30 mins, stirring occasionally.
2
Arrange the halloumi on top of the roasted vegetables and place under a hot grill for 1–2 mins or until starting to brown.
3
Scatter the rocket and spinach salad on a serving platter and lightly toss with the roasted vegetables and halloumi slices. Drizzle with the balsamic glaze.
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