Butternut Squash And Halloumi Salad With Walnut Oil Vinaigrette
Butternut Squash And Halloumi Salad With Walnut Oil Vinaigrette
Ingredients
- 700g butternut squash peeled and diced into 1 inch cubes
- 3 tbsp melted coconut oil
- Walnut vinaigrette:
- 3 tbsp balsamic vinegar (or sherry vinegar)
- 4 tbsp walnut oil
- 1 tbsp fresh mint
- 2 tbsp extra virgin olive oil
- handful of pumpkin seeds
- Sea salt and freshly ground black pepper
- 150g quinoa
- 500 mls vegetable stock
- 1 clove garlic – thinly sliced
- 1 red onion, finely chopped
- handful of rocket leaves
- 250g halloumi cheese cut into thin slices or feta cheese crumbled
- Rice flour for dusting
Instructions
- Preheat the oven to 200 deg C, gas mark 6
- Place the butternut squash on a large baking sheet. Toss with 2 tbsp melted coconut oil adn season. Bake for 20 minutes until tender.
- Meanwhile, place the quinoa in a pan with the veg stock and garlic slices. Bring to the boil, then reduce the heat to a simmer and cook with the lid on for 15 minutes. Turn off the heat and allow to stand for 15 minutes. Toss in the onion and rocket leaves.
- Heat 1 tbsp coconut oil, dust the halloumi with rice flour and cook it in a shallow frying pan until lightly golden on both sides. If using feta cheese – no need to cook.
- 5. Mix all the dressing ingredients together.
- 6. Spoon the quinoa onto a serving platter and spoon over the roasted butternut squash and halloumi or feta. Drizzle over the dressing and sprinkle with the seeds to serve.
Category
Pumpkins and Squash Recipes
Recipes
