The Ultimate Halloumi, Butternut Squash & Tahini Salad

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Step 1.

Preheat oven to 180°C/356°F

Step 2.

Cut the butternut squash into cubes. Cut your red onion into chunks. Add to a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven for 30 minutes or until caramelised and soft.

Step 3.

Dressing time. Grab a bowl. Add the tahini, half a clove of grated garlic, the juice of a lemon, salt, pepper and a tbsp of olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set dressing aside.

Step 4.

Toast pine nuts in a frying pan with no oil. Set aside. Watch them carefully, you don’t want them to burn.

Step 5.

Steam kale until cooked through (8 minutes) and set aside.

Step 6.

When the onions and the butternut squash are ready, remove the tray from the oven.

Step 7.

Cut the halloumi into thick slices. Put a griddle pan on the heat, add a drizzle of olive oil and add the halloumi. Cook on a high heat for 3 minutes on each side.

Step 8.

Assemble time. Grab a salad bowl. Add the butternut squash, onion, pine nuts, kale, pomegranate seeds and a handful of chopped mint. Mix everything together. Pour the tahini dressing over the top and mix it in. Top the salad with leftover pine nuts, pomegranate seeds and mint leaves. Enjoy!

You can use a frying pan if you don’t have a griddle pan.

Bunch of Mint (30g)
100g Pine Nuts
1 Lemon
200g Kale
1 Red Onion
1 Garlic Clove
3 Tbsp Tahini
80g Pomegranate Seeds
1 Large Butternut Squash
225g Halloumi
Olive Oil