Butternut Squash And Halloumi Salad Food

BUTTERNUT SQUASH AND HALLOUMI SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
• Bake in the preheated oven until butternut squash is tender, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
• Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
• Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

HALLOUMI SALAD WITH BUTTERNUT SQUASH AND QUINOA

Steps:

• Preheat the oven to 200 degrees C / 392 F I use an electric fan assisted oven, please adjust according to your own oven.Place the butternut squash on a baking tray, add 1 tbsp of olive oil, 1/4 tsp of smoked paprika, 1/2 tsp dried oregano, 1/4 tsp of salt and cracked black pepper. Mix well so the squash is covered in everything. Cook until the squash is soft about 20 minutes. Turn the squash halfway through cooking.
• While the squash is roasting cook the quinoa according to the pack instructions.Once cooked leave to cool, then when you are ready to plate up use a fork to fluff up the quinoa.
• Brush a little oil on a skillet or non stick pan. Heat the pan until hot, turn down the heat a little then add the slices of halloumi. Cook each side for 3 to 4 minutes. They should be golden brown.
• To make the dressing add all the ingredients to a small bowl or jug and whisk until combined. Leave in the fridge until ready to serve.
• To serve, add the quinoa to a large serving dish, add the spinach, squash, red onion, nuts and seeds and mix gently. I serve the dressing on the side but you could add the dressing now and mix gently. Top with the halloumi and mint leaves.

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
• Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
• Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
• For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
• To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
• Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

ROASTED BUTTERNUT SQUASH AND HALLOUMI SALAD RECIPE IDEAS - HEALTHY & EASY RECIPES

Steps:

• Heat the oven to 200°C (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove the reserve of seeds. Halve or quarter the beetroots, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot in tin foil and place in a separate baking tray.
• Put the squash and beetroot in the oven and roast for 40 minutes, or until tender, turning the onions occasionally - the times may vary and the squash may cook before the beetroot. Remove the squash seeds when coloured and crisp.
• Just before serving, take the squash and onions out of the baking tray and add the halloumi to the tray (with any oil that remains). Place in the oven and cook for about 10 minutes or until golden.
• To serve, combine the vegetables and halloumi with the chickpeas, spices and parsley leaves. Season with salt and freshly ground pepper and serve drizzled with a little extra olive oil. Serve warm or at room temperature.

BUTTERNUT SQUASH WITH ROSEMARY AND HALLOUMI

Steps:

• For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
• Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
• For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.
• Serve the butternut squash on a warm plate with the fried halloumi on top.