Spiced squash and halloumi salad recipe

• Serves 4
• 15 mins to prepare and 40 mins to cook
• 425 calories / serving
• Vegetarian
• Gluten-free

Ingredients

• 1 tbsp olive oil
• 1 butternut squash (roughly 1kg), peeled, seeded, and cut into small cubes
• 1 x 225g pack lighter halloumi, cubed
• 150g quinoa, cooked to pack instructions
• 70g bag wild rocket
• 30g pack coriander, chopped
• 80g pomegranate seeds
• 1 lime, quartered

For the dressing

• 3 tbsp tamarind paste
• 1 tbsp tamari or light soy sauce
• ½ tsp sesame oil
• 1 garlic clove, finely chopped
• 1 red chili, finely chopped
• 1 tsp caster sugar

Method

1. Heat the oil in a pan over medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.
2. Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.
3. Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat until reduced.
4. Spoon the quinoa, squash, and halloumi onto plates, then squeeze the lime juice over. Top with the remaining coriander, pomegranate seeds, and any juices from the pan.

Tip: Can't find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.