Butternut squash, asparagus and halloumi salad
Summer days are made for salads such as this – a butternut squash, asparagus and halloumi salad that is satisfying, fresh, and full of flavour. Naturally vegetarian, the squash and halloumi together offer an indulgent taste of luxury, while the asparagus reminds you that we truly are in the height of summer. With my Norfolk dressing drizzled over the top, this salad is sure to become your summer go-to for quick suppers as well as a barbeque centepiece.
INGREDIENTS Serves 4
2 small butternut squash or 1 large one
1 yellow pepper, sliced
1 red pepper, sliced
1 bunch asparagus, stalks trimmed
1 bunch baby vine tomatoes
1 block halloumi
Lettuce of choice – I used cos but spinach, lambs lettuce, watercress, little gem or any combination would work well
Yare Valley Rapeseed Oil
Black pepper & sea salt Half a lemon
Pre-heat the oven to 190˚C / 375˚F / gas mark 5. You could also cook this dish on the barbeque.
Slice the squash into 1cm pieces, leaving the skin on – it is easier to remove at the end when cooked or you can leave on for extra texture. When you come to the bulb of the squash, remove as many of the seeds as you can. Put the squash into a roasting tin, drizzle with rapeseed oil, season with dried herbs, salt and pepper, and roast for 15-20 minutes until done, turning occasionally. You want caramelisation on both sides. Set aside to cool – this is where you can peel the squash as wished.
Meanwhile, add the sliced peppers halfway through cooking the squash until they are coloured and cooked through. Set aside.
Put the asparagus and tomatoes on a baking sheet with a little oil and seasoning, and roast for 5-8 minutes until coloured and done.
While they are cooking, make the Norfolk dressing – in a small jar, pour some rapeseed oil, a good teaspoon of mustard, a dash of Norfolk Raider Apple Cider Vinegar, and the juice of half a lemon. Put the lid on and shake well. Taste and add more mustard/lemon as needed.
Finally, put a griddle pan/small frying pan over a hot heat, and add the halloumi with a little bit of rapeseed oil. Cook until caramelised on both sides out. As soon as this is cooked, you want to make your salad as quickly as possible.
To serve, put the lettuce on the bottom of a plate and arrange the squash, peppers, asparagus and halloumi on top. Squeeze some lemon juice over the halloumi, then drizzle the Norfolk dressing over the whole salad. Add freshly chopped mint, toasted pine nuts, pomegranate seeds, and a good grind of black pepper.
You can find more recipes from The Delicate Diner here.