This is another of my quick go to lunches, which I love and keeps me going until dinner time.
Its a perfect simple lunch at this time of year, when the sun is still shining but its starting to get a little colder but you’re not quite read to fully embrace jacket potatoes and full on winter soups.
What’s more, this salad travels well so works as well as a picnic or packed lunch eaten cold in the office, on a train, plane or in a park and equally happily zapped in a microwave for a minute or two.
This salad also goes well with plain goats yoghurt dressing, simply plain or if you’re feeling adventurous with a little crushed or grated garlic, if your not going to get too close to people you don’t know well later in the day!?! To some people adding a little raw garlic is a big no, no, but I really like it if its subtle. Plus raw garlic has amazing health benefits, reducing the risk of lung cancer, lowering blood pressure, reducing cholesterol, preventing the common cold and kill off E-coli and more. So I say go for it throw away your inhibitions!!
1 x butternut squash
3 x cups of quinoa
1 x 250g halloumi
1 x small pack of mange tout
3 x tablespoons of olive oil
1 splash (approx 1 tble spoon) of lemon juice if you have it
Salt & Pepper
Feeds 4 comfortably as a main course or 6 as a side or starter. Will keep in the fridge for 2 days
1. Pre-heat the oven to 200c, gas mark 6, 400f
2. Peel the Butternut squash and chop in to generous bite size chunks. Lightly cover in olive oil and roast in the oven for approx 30 mins.
3. Cook the Quinoa
I do this by measuring out my cups (sorry fellow Brits but I find this simplest way with the tiny grains) of Quinoa, rinsing under cold water then adding to a pan with equal cups of water (this works best for me). Bring to the boil then simmer with a lid on for 10 mins. Take lid off cover with a tea towel for 5 mins then fluff with a fork.
4. Boil a pan of water then when rapidly boiling add in the mange tout for 2 mins. Take off the heat, drain and run under a cold tap until cold.
5. Cut the halloumi in to 0.5 cm slices. Put some olive oil in a frying pan and fry the halloumi for approx. 1 min each side until the cheese gets a golden colour but doesn’t burn. Place the halloumi on the side to cool, chopping in to bite size chunks once it has.
6. Take the butternut squash out from the oven and mix with the quinoa, halloumi and mange tout.
7. Add your, olive oil, chopped parsley and lemon juice (if you have it). Taste and season with Salt and Pepper. I find you need a generous pinch or two of seal or rock salt.