Butternut Squash & Halloumi Salad


  • 1 medium butternut squash
  • 4 small uncooked beetroot
  • 2 small red onions, quartered
  • 3 large cloves garlic, peeled
  • Olive oil
  • 150g (5oz) halloumi, cut into 2cm (¾in) cubes
  • 400g (14oz) tin chickpeas, drained
  • + 4 more ingredients
    • Ground coriander seeds
    • 1tsp sumac
    • Parsley leaves, to serve
    • Extra virgin olive oil, to serve

1. Heat the oven to 200°C (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove the reserve of seeds. Halve or quarter the beetroots, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot in t...

View full recipe at SpringPad


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