The Ultimate Halloumi, Butternut Squash & Tahini Salad

Preheat oven to 180°C/356°F

Cut the butternut squash into cubes. Cut your red onion into chunks. Add to a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven for 30 minutes or until caramelised and soft.

Dressing time. Grab a bowl. Add the tahini, grate your garlic, the juice of your lemon, salt, pepper and the olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set dressing aside.

Toast the pine nuts in a frying pan with no oil. Set aside. Watch them carefully, you don’t want them to burn.

Steam the kale until cooked through (8 minutes) and set aside.

When the onions and the butternut squash are ready, remove the tray from the oven.

Cut the halloumi into thick slices. Put a griddle pan on the heat, add a drizzle of olive oil and add the halloumi. Cook on a high heat for 3 minutes on each side.

Assemble time. Grab a salad bowl. Add the butternut squash, onion, pine nuts, kale, pomegranate seeds and a handful of chopped mint. Mix everything together. Pour the tahini dressing over the top and mix it in. Top the salad with leftover pine nuts, pomegranate seeds and mint leaves. Enjoy!