Salads are often mistaken for boring dishes full of lettuce, tomato and cucumber. But this recipe shows you that does not have to be the case. Roasted vegetables are a fantastic addition to liven up a salad and herbs can be used instead of simple salad leaves to add flavor and depth.
1/2 butternut squash and seeds
2 beetroots, small
1 red onion
1 clove garlic
½ tsp ground cumin
30ml olive oil
100g tinned chickpeas, drained and rinsed
1 tsp honey
½ tsp ground coriander
1 small handful fresh parsley
1 tbsp pine nuts
salt and pepper
1. Preheat the oven to 200C (180 fan).
2. Scoop out the butternut squash seeds and reserve. Cut off the end of the butternut and then cut into 6 equal wedges lengthways and place into a bowl.
3. Peel the red onion, leaving the end neat but in tact. Cut into quarters and add to the bowl.
4. Add ½ tsp cumin, 15ml olive oil and a pinch of sea salt. Toss well to coat and transfer to a baking sheet.
5. Add the whole clove of garlic unpeeled to the tray.
6. Wash and dry the beetroots. Peel and cut into quarters. Wrap in tin foil and place on a separate baking tray. Put the butternut squash seeds alongside them.
7. Put the two trays in the preheated oven and roast for about 40 minutes until tender, turning the onions occasionally.
8. Wash and dry the spinach leaves and remove the stems. Place into a large bowl.
9. Drain and rinse the chickpeas and add to the bowl with the spinach.
10. Turn the red onion in the oven so that it does not char and remove the seeds.
11. After another 5-10 minutes, remove the red onion and the garlic and allow to cool. Turn the butternut squash.
12. In a small jug, squeeze the flesh out of the garlic clove.
13. Zest a few long strands of lemon rind and set aside. Zest the rest of the lemon and add to the jug. Cut the lemon in half and juice.
14. Add the juice to the jug along with 1 teaspoon of honey and mix well. Remove any string pieces of garlic.
15. Add 15 ml of olive oil and season with black pepper to taste.
16. Remove the butternut squash from the oven and set aside to cool.
17. Cut up the halloumi into 2cm cubes and bake for 10 minutes.
18. Remove the parsley leaves from their stalks and add to the spinach and chickpeas.
19. Take the halloumi out of the oven along with the beetroots and butternut squash. Open the tin foil to allow the steam to escape. Once cooled a little, cut the beetroot pieces into half or quarters and add to the bowl along with the butternut squash and red onion quarters.
20. Add the salad dressing and toss well to coat. Check for seasoning.
21. Plate the salad, arranging the butternut slices on top. Add the halloumi pieces and garnish with the strings of lemon zest, the butternut squash seeds and pine nuts.