Empty Nest Mummy

Although very much a vegetarian dinner, and vegan if you make it with vegan halloumi, this is a firm favourite with my very carnivorous husband. Although it has to be said that I don’t use the word ‘salad’ when describing it to him!

I really like the soft sweetness of the roasted squash with the fresh, sweet crunch of the red peppers and red onions. And the grilled halloumi is really tasty on top, especially with a good hit of lime juice over it.

I find quinoa a little tasteless if you just make it with water, so I add a teaspoon of vegetarian stock to the water when I’m cooking it.

You could use couscous or bulgar wheat instead of quinoa.

Print Recipe

Butternut Squash, Quinoa and Grilled Halloumi Warm Salad

A really tasty vegetarian dinner that's sure to become a family favourite once you've tried it. The soft sweetness of the butternut squash works really well with the salty halloumi and the crunchy freshness of the red pepper and red onion. With a little beat of heat from the red chilli and a good splash of zesty lime juice, this will have your taste buds dancing!

Course

Main Dish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1/2 butternut squash
• 120 grammes dried quinoa
• 1 pack halloumi
• 1 red pepper
• 1/2 red onion
• 1 lime juiced
• 1 good fistful coriander leaves
• 1 small red chilli pepper
• 360 ml cold water
• 1 teaspoon stock powder
• 3 good glugs olive oil

Course Main Dish Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1/2 butternut squash 120 grammes dried quinoa 1 pack halloumi 1 red pepper 1/2 red onion 1 lime juiced 1 good fistful coriander leaves 1 small red chilli pepper 360 ml cold water 1 teaspoon stock powder 3 good glugs olive oil

Instructions

1. Preheat the oven to 200 degrees.
2. Cut off the butternut squash skin and chop the flesh into large chunks. Finely dice the red chilli.
3. Spread the butternut squash pieces evenly on a large baking dish and add the chopped chilli. Add a couple of good glugs of olive oil, some salt and pepper, give it a good mix and pop it in the oven. Check after 15 minutes and give them a good jiggle around. They will need 25 to 30 minutes in total depending on the size of the pieces.

   
4. Meanwhile, add the quinoa to a medium sized pan with cold water and a teaspoon of stock powder. Cook over a medium heat until boiling, then turn it down to a simmer. Check it after 15 minutes, but it will probably take around 20 minutes.
5. While the above are cooking, you can chop your other ingredients. Finely dice the red onion. Chop the red pepper into small cubes. Wash and roughly chop the coriander.

   
6. Put the griddle pan over a medium heat to heat up. Mine takes around 5 minutes to heat up.
7. Carefully slice the halloumi into 6 slices.
8. Once the griddle pan is heated, add the halloumi slices. After 5 minutes, check carefully to see if they are nicely griddled on the underside. If so, turn them over for another 5 minutes.

   
9. When the quinoa is cooked, drain it and add it to the cooked butternut squash. Give it a good stir around so the quinoa soaks up all the juicy flavours.
10. Now add the chopped onions, peppers and coriander and mix together.

    
11. Put the quinoa and veg mix on a plate, serve with 3 slices of the griddled halloumi. Add a good splash of lime juice to taste.

    
12. Enjoy and add to your Weekly Favourites!