Roast Butternut Squash Salad, Halloumi and Creamy Tahini Dressing

Tue, 10 September 2024

Recipes to Build Your Salad Bowl

 

Roast chickpeas & Butternut Squash

1 bag peeled butternut squash

1 tin chickpeas (drained )

1 tsp Extra virgin olive oil

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Smoked Paprika

1/2 tsp Sea salt

 

Method

Open & drain the chickpeas

Roll in kitchen paper some skins. Don’t worry too much, it’s just to get some off.

Line a baking tray with parchment paper. In a bowl toss together the chickpeas with evoo, salt, smoked paprika, garlic powder & cumin.

 

 

Pickled Red Cabbage

100mls boiling water

50mls rice vinegar

3 tbsp sugar

1 tsp sea salt

1/4 red cabbage

 

Method

Shred the cabbage.

Warm the pickling liquor.

Pour the liquor over the cabbage. Mix Well. Allow to sit for 10 minutes.

Serve immediately

 

Creamy Tahini Dressing

2 tbsp tahini

4 tbsp water, just off the boil

1 1/2 tbsp lemon juice, room temperature

1 tsp salt

 

Method

Whisk all together. Taste & adjust seasoning.

 

Other Ingredients

Halloumi

Salad Leaves

Cooked grains e.g. Brown rice, quinoa

Seeds

Pomegranate

 

Assemble Your Autumnal Salad Bowl

 

•Wash and dry any leaves you like. I am loving the local leaves which are still in season, I also love a combination of romaine, butterhead, kale and rocket.

•Open the halloumi, drain, cut into rectangle strips. Pan fry or grill until soft and golden.

•Serve the grains hot or cold. Leftover rice & quinoa is ideal, or alternatively, use the pre-cooked pouches of cooked grains.

•Place the salad leaves in a small bowl, pour in some of the tahini salad dressing and toss well.

•Add to the serving bowl. Add in some pickled red cabbage. Toss in the halloumi.

•Sprinkle the roast butternut squash and crispy chickpeas on top of the leaves, grains and halloumi.

•Dress the salad with the tahini dressing

•Sprinkle over some pomegranate seeds, a handful of seeds and feel free to add some avocado

•Serve and enjoy. Always do double duty and make enough for lunch tomorrow.