Butternut Squash and Halloumi Salad with Roasted Aubergine
- Gluten Free
- Vegetarian
- Contains Dairy
Roasted beetroot and butternut squash add depth of flavour and a burst of colour to this delicious halloumi salad.
Follow the recipe steps below or or View in App
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Step 1
Preheat your oven to 200 degrees. Arrange the sliced butternut squash, aubergine and chopped beetroot on a baking tray. Drizzle with 1 tablespoon of olive oil per person, sprinkle with paprika, salt, and pepper to taste. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
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Step 2
While the vegetables are roasting, rinse the chickpeas and pat them dry with a paper towel. Toss the chickpeas with the remaining olive oil, spread them on a separate baking tray, and roast for 20 minutes until crispy.
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Step 3
For the dressing, mix the yoghurt with the lemon juice, chopped garlic, and chopped parsley. Season with salt and pepper to taste and set aside.
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Step 4
Once the butternut squash and aubergine are done, remove them from the oven and let them cool slightly.
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Step 5
In a grill pan over medium heat, grill the halloumi slices for 2-3 minutes on each side, until golden brown and crispy.
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Step 6
In a large mixing bowl, combine the roasted butternut squash, aubergine, crispy chickpeas, sliced red onion, and chopped beetroot.
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Step 7
Add the grilled halloumi to the salad. Drizzle with the yoghurt dressing and gently toss to combine everything.
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Step 8
Serve the salad immediately, garnished with additional chopped parsley if desired.
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In the last step, there is the word chicken...