I’m a sucker for Halloumi in all its forms, even covered with deep fried crumbs that some pub chains call ‘chips’. But my favourite way to enjoy it is if it’s part of a tasty warm salad with loads of veggie goodies. I’m being more intentional about the food I make these days, especially trying to ensure I have a balanced plate of proteins, fibre, fats, vitamins and minerals etc. Halloumi is a perfect tasty foil for a truck load of vegetables and nuts in this warm salad that I have recreated a few times already in 2023. You can mix up the ingredients depending on what you have in the fridge however the essential combination is the halloumi, squash, greens, nuts and seeds and some tomato. The textures, colours and flavour combination make this a surprisingly moreish meal, it’s not just a random jumble on a plate I promise!

Ingredients- 2 people

Block of Halloumi

Half a butternut squash roasted

Tin of good quality chopped tomatoes- I like the Mutti brand

Heaped teaspoon of italian dried herbs

Teaspoon of garlic powder

Glug of extra virgin olive oil

salt, pepper, balsamic vinegar

Large handful of Kale

Courgette

Half onion

2 cloves garlic

Tablespoon of mixed nuts and seeds

seasoning

Firstly preheat your over to 180C. Cut your squash in half lengthways and place on a roasting tin, splash with a small amount of olive oil and season as you wish, place in the over for approx 25 mins depending on the size of the squash. Next prepare your vegetables- chop the onion and garlic, slice the courgette into rounds and cut in half, chopr the kale into small pieces. Now heat up a frying pan and add teaspoon of olive oil, gently fry the onions for 5 mins with a pinch of salt and then add garlic and the vegetables and some salt and pepper and stir fry for around 5 mins, you want them to be cooked but still retain a bite. Once done, squeeze over a dash of lemon and leave to the side. Take out your squash and slice into half moons, gently peel or cut off the skin. Now to make the tasty tomato sauce, in a nutribullet or blender tip the tomatoes, garlic powder or fresh garlic clove, herbs, salt, pepper and glug of olive oil, whizz up to taste and then heat gently in a pan until it starts to thicken, I like to add a teaspoon of balsamic whilst it’s thickening. Around 10 mins of simmering will do. Then the final piece of the puzzle is to slice the halloumi (around 8-10 slices) and then dry fry on both sides until golden. Now you are ready to assemble your warm salad. Blob the tomatoe sauce onto the plate artfully and arrange the squash on top, spoon the stir fry veg next to it and then arrange the halloumi. Finally scatter with your nut and seed mix. Tuck in.