5 from 4 votes

Pomegranate Halloumi Salad

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This roasted butternut squash, chickpea and halloumi recipe makes a tasty, nutritious and filling salad. Serve for lunch or dinner.
Prep time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£1.20
Makes: 4
mains
Greek

Table of Contents

Pomegranate Halloumi Salad

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5 from 4 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£1.20
mains
Greek
Servings: 4
This roasted butternut squash, chickpea and halloumi recipe makes a tasty, nutritious and filling salad. Serve for lunch or dinner.

Ingredients

  • 1 butternut squash, chopped into cubes (£1.08)
  • 1 tin of chickpeas (£0.33)
  • 225 g (1 pack) halloumi, sliced 1cm pieces (£1.75)
  • 1 pomegranate (£1.00)
  • 60 g rocket salad (£0.65)

Cupboard Essentials

  • 1.5 tbsp paprika, on squash
  • 1 tsp paprika, on chickpeas
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt & Pepper

Method

Preheat the oven to 180°C

  • Add the chopped butternut squash to a large baking tray with a 1.5 tbsp of olive oil. Season with 1½ tbsp of paprika, pinch of salt & pepper and a drizzle of honey. Use your hands to ensure everything is evenly coated and pop in the oven for 25 minutes.
  • Drain and pat the chickpeas dry. Add them to a bowl & toss them with a tsp of paprika.
  • Whilst the butternut squash is roasting in the oven, use this time to fry the halloumi with ½ tbsp of olive oil. Fry each side for around 3 minutes or until golden brown.
  • When the 25 minutes timer goes off, add the chickpeas to the baking tray to roast for a further 15 minutes with the butternut squash. Use a spatula to incorporate the chickpeas with the squash.
  • Place the butternut squash and chickpeas onto a plate to cool as the squash is best served cold. Assemble your salad with a base of rocket, a large spoonful of the squash/ chickpea mix, some halloumi and top with a sprinkle of pomegranate seeds.

Nutrition

Servings: 4 servings
Fat: 23g
Calories: 466kcal
Carbohydrates: 48g
Protein: 21g
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