I am not usually a salad person, but when I saw a butternut squash and halloumi salad on the menu at lunch the other day, it grabbed my attention. It was delicious so when I got home I decided to recreate it. The one in the cafe had beetroot in which was lovely, but I only had pickled beetroot which wouldn't have been the same so I missed that out.
You will need:
Little gem lettuce
A high quality balsamic vinegar. (I used Due Vittorie.)
Start by roasting your butternut squash. I keep some butternut squash cubes in the freezer and these take about 25-30 mins to cook from frozen.
Chop the lettuce, cucumber and tomatoes and drizzle with some balsamic vinegar.
Heat the halloumi in a frying pan until it goes golden on both sides.
Add a small amount of oil and toast the pine nuts. Quantities for this recipe are really dependent on how hungry you are.
Add the roasted squash, halloumi and pine nuts to the salad and drizzle a small amount of balsamic vinegar on top.
One of the tastiest salads I have had in a long time. I hope you like it too!
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