Roasted squash and halloumi salad

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