Pomegranate Halloumi Salad
Ingredients
- 1 butternut squash, chopped into cubes (£1.08)
- 1 tin of chickpeas (£0.33)
- 225g (1 pack) halloumi, sliced 1cm pieces (£1.75)
- 1 pomegranate (£1.00)
- 2 bags of rocket (£0.50x2)=(£1.00)
Cupboard Essentials
- 1.5 tbsp paprika (on squash)
- 1 tsp paprika (on chickpeas)
- 2 tbsp olive oil
- 1 tbsp honey
- Salt & Pepper
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Method
Preheat the oven to 180°C
1. Add the chopped butternut squash to a large baking tray with a 1.5 tbsp of olive oil. Season with 1.5 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 25M.
2. Drain and pat the chickpeas dry. Add them to a bowl & toss them with a tsp of paprika.
3. 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.
4. When the 25M timer goes off, add the chickpeas to the baking tray to roast for a further 15M with the butternut squash. Use a spatula to incorporate the chickpeas with the squash.
5. 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 & top with a sprinkle of pomegranate seeds.
Step By Step
1
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 1.5 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 25M.
Step By Step Video Instructions For Members.
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