Roasted squash and halloumi salad

This high-protein salad is a perfect post-run meal

Britain’s loose-leaf lettuce season is just getting underway: make the best of it with this hearty, filling take on a traditional salad. Halloumi cheese is a delicious source of protein, and when baked delevlops a creamy, molten centre.

Serves: 4

Preparation: 45 mins

    • 350g butternut squash 
    • Olive oil
    • 250g chestnut mushrooms
    • 250g halloumi cheese
    • 50g wild and brown rice
    • 4 spring onions, trimmed and sliced
    • 3 tbsp sliced fresh basil
    • Juice of half a lemon
    • 1 tbsp honey
    • 1 whole curly leaf lettuce, such as apollo or batavia
    • Salt and freshly ground black pepper

    1 Preheat the oven to 200°C/Gas Mark 6 and start cooking the rice according to packet instructions (it should take about
    45 minutes).

    2 Meanwhile, cut the unpeeled squash into chunks and place in a roasting tin with
    1 tbsp of oil. Season with salt and pepper. Roast for 10 minutes, stir in mushrooms and roast for a further 10 minutes.

    3 Bake the sliced halloumi on a baking tray for 10-15 mins until golden and crisp. Leave to cool, then break into bite-sized pieces. 

    4 In a bowl, mix the rice with the onion, basil, lemon and honey. Add salt and pepper, then the mushrooms, squash and any pan juices from the roasting tin. Toss together.

    5 Break the lettuce into leaves; rinse, dry and divide between four plates. Top with the rice salad and halloumi and serve straight away.

    The Skinny

    Calories 369
    Fat 24.6g
    Carbs 21.6g
    Protein 16.5g

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    Discuss this article

    I made this yesterday and it was awesome!!  I don't follow recipes very often at all but I got all the ingredients and had a go and found it really easy, and very tasty!  I am veggie but even my carniverous and non-runner/v unhealthy husband liked it   Was a good pick-me-up after a 10k run yesterday in frosty conditions, and i've got the leftovers for my lunch today.  Definitely would recommend it - only question, I used a plain squash and was a bit bland (the only bit that was) - is butternut squash more flavouful?

    The rice was given a real zing with the honey, lemon and spring onions.


    Posted: 10/01/2011 at 12:32

    @MyDogHolly, we're so glad to hear you liked the recipe. We'll be putting up new recipes in this section regularly so keep checking back for new inspiration!


    Posted: 10/01/2011 at 15:11

    Butternut squash is sweeter so wouldn't be as bland, alternativly you could use sweet potato in this recipie they release enegy more slowly and are a good source of muscle boosting iron, they also tast very nice.
    Posted: 10/01/2011 at 18:02

    Not tried that recipe but roasted halloumi and veg is my favourite dinner!
    Posted: 10/01/2011 at 18:05

    Sweet potato sounds good!  Never tried it, so will give it a go, thanks Tom
    Posted: 11/01/2011 at 10:13

    I made it last week - really tasty and filling. Will definitely be making it again
    Posted: 12/01/2011 at 09:07

    I haven't tried this recipe yet, but sounds delicious.  You could substitute Squash for Pumpkin, I find its a good alternative in recipes.
    Posted: 02/02/2011 at 23:11

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