halloumi and butternut squash salad

April 19, 2020
Serves: 3 Cooks In: 45 minutes
  1. Preheat the oven to 180C.
  2. Make the dressing by combining the tahini, lemon juice and garlic together in a bowl and whisk. Then slowly add water to achieve the desired consistency.
  3. Place the chopped butternut squash on a roasting tray and drizzle with olive oil salt and pepper. Then roast for 20 minutes.
  4. Chop the peppers, onion  and courgette then place on another tray, with some olive oil, salt and pepper, then pop in the oven with the butternut squash and roast both trays for a further 25-30 minutes.
  5. Chop and fry or grill the halloumi for about 2-3 minutes on both sides until golden brown.
  6. Wash your salad and place in a bowl, top with the roasted vegetables (once they’ve cooled a little) and the halloumi and drizzle over dressing. Enjoy!


  • 1 butternut squash, chopped with skin on
  • 2 bell peppers
  • 2 courgettes
  • 1 red onion
  • Pack of halloumi
  • 1 bag of salad, washed
  • salt and pepper

Dressing for one

  • 2 tbs tahini
  • 1 lemon, juice
  • 1 garlic clove, crushed
  • water to desired consistency