ROASTED BUTTERNUT AND GRILLED HALLOUMI

Mediterranean dinner! Roasted butternut squash, chickpeas, grilled halloumi and creamy honey dressing. 

A quick and delicious dinner recipe to recreate at home. Serve it on it’s own or as a side. It’s got creaminess from the squash, crunch from the chickpeas, sweetness from the honey dressing and saltiness from the grilled halloumi. Happy cooking!

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Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Serves 2 


Ingredients:

  • 1 small butternut squash

  • 1 can chickpeas, drained and rinsed

  • 1 tsp smoked paprika

  • 1 tbsp oregano

  • 1 block halloumi

  • Olive oil

  • Salt and pepper

  • ¼ bunch parsley


For the dressing: 

  • 1 tbsp runny honey

  • 1 tbsp wholegrain mustard

  • Juice of ½ lemon

  • 2 garlic cloves, chopped

  • 4 tbsp organic yoghurt

  • ½ tsp ras el hanout (optional)


Method:

Preheat the oven to 190C/170 fan/5 gas mark. Line a large oven tray with baking paper. 

Roast the butternut: Peel and slice the butternut. Place on the oven tray, along with the chickpeas, smoked paprika, oregano, a good drizzle of olive oil, salt and pepper. Toss to coat and roast for 20-25 minutes, until tender and lightly coloured. Give your ingredients a good mix half way through. 

Make the dressing: In a bowl, combine the honey, wholegrain mustard, lemon juice, chopped garlic, ras el hanout and yoghurt. Set aside. 

Cook the halloumi: Slice the halloumi and pan fry in a little olive oil, until nicely coloured on both sides. 

Serve: combine the roasted butternut mixture with the grilled halloumi, and dressing. Serve with fresh parsley leaves. Enjoy!

Extra tips:

- you can use sweet potato instead of the butternut 

- you can use tahini instead of the yoghurt 

- make it spicier with more smoked paprika or add a little chilli powder

Camille Aubertbutternut squashComment