Warm Halloumi Salad

Serves 4


Calories per serving


For The Dressing

250g blueberries

2tbs balsamic vinegar

2tbs orange juice

300g butternut squash, peeled, deseeded and cubed

Olive Oil

Freshly Ground pepper

2 small beetroot, peeled and cubed

50g halloumi cheese, sliced

450g baby spinach

1 red onion, finely sliced

4 hard boiled eggs, sliced

How to prepare:

  1. Preheat fan oven to 180C/ 350F/ gas 4
  2. Place the blueberries in a blender with the balsamic vinegar and orange juice and blend until smooth
  3. Brush the butternut pieces with 1 teaspoon of olive oil and some black pepper and roast for 10 minutes. Meanwhile brush the beetroot pieces with 1 teaspoon of olive oil and some black pepper.
  4. Add the beetroot to the butternut squash on the roasting tray and stir well. Roast the vegetables together for another 15 minutes.
  5. Meanwhile heat 1 teaspoon of olive oil in a non stick pan over a medium heat. Fry the halloumi slices for 2 minutes on each side. Remove the halloumi from the pan and keep warm.
  6. Arrange the spinach and red onion on a serving platter. Add the roasted butternut and beetroot and the egg slices. Top with warm halloumi and drizzle over the dressing. Serve without delay.

Approx 196 Kcal, 8.5g Fibre and 11.4g Protein per serving.