Halloumi & Butternut Squash Salad

Serves 4

Ingredients

For the salad:

300g Mixed quinoa

350g Butternut squash, peeled and cut into cubes

1 tbsp Olive oil

65gr Pancetta, diced

250g Halloumi cheese

100g Pomegranate seeds

150g baby spinach

Salt

For the dressing:

75ml Extra virgin olive oil

55ml Balsamic vinegar

2tbsp Honey

2tsp Dijon mustard

1tsp Sesame oil

Pinch salt

You will also need

A jar with screw on lid, a griddle pan

Method

For the salad:

Heat the oven to 180°C fan.
Place the quinoa in a sieve and rinse thoroughly under running water.
Bring a pot of water to the boil with a generous pinch of salt and add the quinoa. Cover and allow to simmer for 10 minutes. Turn the heat off, remove the lid and leave to sit for another 10 minutes. Using a fork, gently fluff out the quinoa. Place in a large bowl to cool down.
Place the butternut squash in a roasting tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven until tender and golden, around 15-20 minutes. Allow to cool.
Fry the pancetta in a pan over low to medium heat until crisp and golden. Reserve.
Cut the halloumi into 1cm slices and pat dry with some kitchen paper.
Place a griddle pan over medium heat and drizzle with a little oil. Place the halloumi slices for 2-3 minutes on each side, taking care when flipping as it becomes very soft.
Reserve 5-6 slices and chop the rest into small cubes.
In a large bowl, mix the quinoa, ¾ of the butternut squash, the pancetta, the halloumi cubes and 50g pomegranate seeds.
Place in the centre of a large serving plate and place the spinach around it.
Decorate with the remaining butternut squash and pomegranate seeds. Place the halloumi slices on top and serve.

For the dressing:

T & FOOD