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.
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
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.