Spiced Roast Butternut Squash with Halloumi, Pomegranate and Tahini Dressing
Ingredients
- 900 g butternut squash
- 250 g halloumi
- 80 g pomegranate seeds
- 3 tbsp tahini
- 1 lemon
- 1 tsp ground cinnamon
- 3 tbsp olive oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 18.6 g
- Carbohydrate
- 28.2 g
- of which sugars
- 9.7 g
- Fat
- 32.4 g
- of which saturates
- 12.9 g
- Fibre
- 8 g
- Salt
- 1.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Peel, deseed and cut the butternut squash into large wedges. Toss with 2 tbsp oil, cinnamon and seasoning, and roast for 30-35 minutes until golden.
- 2
Slice the halloumi into 8 slices. Heat 1 tbsp oil in a frying pan over a high heat and fry the halloumi for 2 minutes each side until golden.
- 3
Whisk the tahini with the lemon juice, 3 tbsp water and a pinch of salt to make a pourable dressing.
- 4
Arrange the roasted squash on a large platter, top with the halloumi slices, scatter over the pomegranate seeds and coriander leaves.
- 5
Drizzle the tahini dressing generously over the platter and serve immediately.
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