Roast squash & beetroot warm salad with crispy halloumi

Name: Roast squash & beetroot warm salad with crispy halloumi
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 small butternut squash, halved, deseeded then cut into 3cm chunks (no need to peel); 500 g bunch beetroot, peeled and cut into wedges; 4 tbsp extra virgin olive oil; 200 g giant wholemeal couscous; 90 g pack wild rocket salad; 25 g packs coriander, leaves roughly chopped; 250 g pack Essential Cypriot Halloumi, cut into 8 slices; 4 tbsp pomegranate molasses

A deceptively simple yet impressive main course salad, packed with flavour and zing from the herbs and pomegranate molasses. For ease of prep and extra texture, don’t peel your squash – the skin is delicious and full of fibre

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small butternut squash, halved, deseeded then cut into 3cm chunks (no need to peel)
500g bunch beetroot, peeled and cut into wedges
4 tbsp extra virgin olive oil
200g giant wholemeal couscous
90g pack wild rocket salad
2 x 25g packs coriander, leaves roughly chopped
250g pack Essential Cypriot Halloumi, cut into 8 slices
4 tbsp pomegranate molasses

Preheat the oven to 200°C, gas mark 6. Toss the squash and beets with 1 tbsp oil and spread out in a single layer over 1 large or 2 regular baking trays. Roast for 45-50 minutes, turning once or twice, until caramelised and soft.
Meanwhile, cook the couscous according to pack instructions, then drain, transfer to a large serving dish and toss with 1 tbsp oil. Once the vegetables are cooked, toss them through the couscous with the rocket and coriander.
Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the halloumi for 2-3 minutes, carefully turning once, until golden and crispy.
Toss the remaining 1 tbsp oil and 2 tbsp pomegranate molasses through the salad, then top with the halloumi. Drizzle over the remaining molasses and serve immediately

Cook’s tip

You could substitute the squash with cauliflower (add it after the beetroot has been cooking for 10 minutes), and 250g feta instead of the halloumi. Just crumble it through the salad when you add in the pomegranate molasses.

Typical values per serving when made using specific products in recipe