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Roasted Squash, Halloumi & Wild Rice Bowl

4.7
8
Notes
1 hr cook
Salty halloumi, sweet roasted squash served on top of wild rice and finished with a nutty tahini drizzle, it doesn't get any better.
Seema Pankhania

Seema Pankhania

Roasted Squash and Wild Rice Bowl
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Serves
4
Butternut Squash
Thyme
Halloumi
Tahini
Lemon
Cooked Wild Rice
Pomegranate Seeds
Dill
Olive Oil

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    Notes
    (8)

    P
    Polly S.
    9 days ago
    Made this based on the reviews and it was a little disappointing
    G
    Greta M.
    a month ago
    really good, but why is a recipe containing halloumi labeled as vegan? also agree that some steps should be clarified. I kinda winged it and it ended up delicious though, will make again 😋
    R
    Rowena B.
    a month ago
    Really tasty autumn salad- I roasted garlic with the squash and added it to the tahini dressing which was a lovely addition
    C
    Charlotte E.
    a month ago
    Delicious but the recipe is a bit weird. 500g of rice is too much for 4 portions in proportion to the hallumi and some of the instructions are unclear as to how much you’re supposed to put it
    C
    Clarice B.
    2 months ago
    really good with roasted garlic added to the tahini sauce
    M
    Monique T.
    2 months ago
    such an easy salad to put together and tastes great but the ingredients and method could use some work. This needs more haloumi, and having honey or sugar included in the ingredient list would be helpful. I also assumed the lemon zest went in the sauce as that wasn't clear.
    C
    Charlotte C.
    2 months ago
    absolutely delicious and so easy to make!
    B
    Bea K.
    3 months ago
    One of our favourite recipes! We love the tofu 'pesto', tastes amazing!!

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