Recipe: Butternut Squash, halloumi and rocket warm salad.

Warm salads are great in the cooler months. I make this salad when I have left over squash to use up. I tend to throw in anything! Leftover cooked grains, veg from the fridge - whatever you like! This salad could also be made with sweet potato. It's lovely warm and just as good cold. It is a really yummy winter salad and feels substantial enough for a cold evening. 

Serves 4.

INGREDIENTS.

• 1 Butternut squash
• 1 Tbsp Olive oil
• Rocket leaves
• Fresh parsley or coriander
• 2 Tsp Cajun spice
• 1 Pack halloumi - cubed
• 1 Tbsp pumpkin seeds
• 1 Pack of pre-cooked grains - I use brown rice

For the dressing:

• 1 Tsp Dijon mustard
• Juice of a lemon
• 1 Tsp Honey
• 2 Tbsp Extra virgin  olive oil

METHOD:

Pre-heat the oven to a 180°C.

Place the butternut on a baking tray & drizzle over the oil, spice and season well. make sure the cubes are coated well. Place in the oven to roast for 25 minutes.

Meanwhile, dry fry your haloumi cubes until brown & make up the dressing by mixing all the dressing ingredients in a jar & shaking well.

When the squash is cooked set it aside to cool slightly, & then throw in all the salad ingredients. Mix it together well and dress.

Enjoy it warm and then store in the fridge to be enjoyed cold.

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