Roast Veg & Halloumi Salad

Name: Roast Veg & Halloumi Salad
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Ingredients: 8 slices (150g) Halloumi; 1/2, cubed (400g) Butternut Squash; 2, in strips (200g) Red Peppers; 2 large handfuls (80g) Rocket; a handful of seeds (60g) Pomegranate; 1 1/2 tbsp (25g) Olive Oil; 1/2, juiced (20g) Lemon

Recipes · Lunch · Recipe, Typed Supps

A tray of vegetables and a pan of fried cheese, which is most of what a good lunch needs.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

8 slices (150g) Halloumi — Fried at the last minute and served immediately — halloumi goes squeaky and tough within a few minutes of cooling.
1/2, cubed (400g) Butternut Squash — Roasted hard until the edges catch. Beta-carotene, and the sweetness that carries the plate.
2, in strips (200g) Red Peppers — On the same tray. More vitamin C than an orange, weight for weight.
2 large handfuls (80g) Rocket — Peppery, and it stands up to hot roast vegetables laid straight on top of it.
a handful of seeds (60g) Pomegranate — The sharp note. Without it the plate is sweet, salty and nothing else.
1 1/2 tbsp (25g) Olive Oil — For the tray. The halloumi needs no fat at all.
1/2, juiced (20g) Lemon — Over the finished plate, hard. Fried cheese needs acid more than it needs anything else.

Nutrition per serving

Calories: 471.5 kcal
Protein: 19g
Carbohydrate: 28.7g
of which sugars: 11.5g
Fat: 31.9g
of which saturated: 15.2g
Fibre: 11.9g
Sodium: 648.4mg

Method

Roast the squash and peppers in olive oil at 220°C for 25–30 minutes.
Fry the halloumi in a dry hot pan, two minutes a side.
Pile the rocket on a plate, tip the hot vegetables over it so it wilts slightly.
Lay the halloumi on top, then the pomegranate and lemon juice.