A certified banger of an autumn salad. Salty halloumi cheese, sweet squash pan-fried with chilli and rosemary plus chickpeas and bitter leaves to round it out.
Ingredients
Makes 3 portions
1 small butternut squash, peeled and diced around 1.5cm
Pinch chilli flakes
Good pinch chopped rosemary
1 block halloumi, diced around 1.5 cm
Olive oil
2 red chicory, washed and separated into leaves
400g cooked chickpeas, drained
1 tbsp runny honey
1 shallot, finely diced
1 tbsp white wine vinegar
2 tbsp pumpkin seeds
Olive oil
Salt & pepper
Recipe
- Place a wide pan over a medium-low heat with a little oil, add the squash to the pan and stir from time to time until caramelised and just tender. Stir in the rosemary, chilli flakes and cook until just fragrant (another minute or two). Season to taste
- Place another frying pan over a medium heat with a little oil. Add the halloumi and stir until golden. Stir in the honey and allow it to coat the halloumi before turning off the heat
- In a large mixing stir together the shallot, vinegar, olive oil, chickpeas, salt and pepper
- Mix in the halloumi, squash, pumpkin seeds, chicory and serve
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