Spiced Butternut and Halloumi Salad
With Laura Faire
Spiced Butternut and Halloumi Salad
Serves 4 as a side
Preparation time 5 minutes
Cooking time 20 minutes
This recipe comes from my South African sister in-law. The warm spicy salad makes a great lunch or is perfect as part of a simple winter meal.
Ingredients
1/2 butternut, peeled and thickly sliced
1/2 teaspoon of ground cinnamon
1/4 teaspoon of chili powder
a grate or two of fresh nutmeg
2 cups baby spinach leaves
1/2 red onion sliced
150 grams haloumi, sliced and fried
1/2 cup canned chickpeas, drained and rinse
1/4 cup walnut halves
2 tablespoons olive oil
1 tablespoon vinegar (red wine vinegar is good)
2 teaspoons honey
1 teaspoon wholegrain mustard
a pinch of black pepper
Method
Preheat the oven to 200C.
Toss the butternut slices in a little oil, the spices and a pinch
of salt if wished.
Spread on a baking tray and cook for 20 minutes, turning once.
Allow to cool slightly.
Arrange slices with spinach leaves, onion, feta and walnut on a
platter.
Combine the oil, vinegar, honey, mustard, and pepper in a jar and
shake vigorously.
Dress the salad liberally before serving.
(Broadcast: 20 July 2012)
Recipe from
