Halloumi, Butternut Squash and Blackberry Salad

October 15, 2020

Halloumi, Butternut Squash and Blackberry Salad

Hello there!

I absolutely love autumn, especially the colourful seasonal fruits and vegetables. Since many of us have gone back to work and school I wanted to do an autumnal salad which is perfect as an on-the-go lunch. Like many of my recipes, you can easily adapt this recipe to whatever vegetables you have left in the fridge. The combination of the salty halloumi with the sweet blackberries is perfect and topped with crispy homemade croutons and hazelnuts. Enjoy!

The Recipe: Halloumi, Butternut Squash and Blackberry Salad

Serves 2

160g butternut squash, cut into 2cm cubes

180g halloumi, slices

60g mixed leaf salad

50g blackberries

10g hazelnuts, roughly chopped

50g stale bread (I used leftover sourdough)

15ml olive oil (Infused oils work great too)

Preheat an oven to 200°C/180°C fan/gas mark 6 and line a roasting tin with tin foil. Cut the butternut squash into 2cm cubes and place on the tray.

Bake for 25-30 minutes until cooked through. Meanwhile, cut the stale
bread into cubes for the croutons and fry in the oil until crispy then set aside.

Slice the halloumi thinly and fry in the pan, turning over several times, until golden. Once the butternut squash is baked, layer up the salad with the mixed leaves, butternut squash, halloumi, blackberries, chopped hazelnuts and croutons.