Spiralized Summer Squash Salad with Halloumi

Halloumi is hall-ou-yummi!!

Sorry about the shocking pun but it is. I don’t buy it very often as it will be devoured. Within minutes. But it adds such a wonderful salty flavour to any dish. Especially this one. I wasn’t really sure what I was doing when I started but once the cheese was added, well now, it became something else.

This recipe gave me a massive excuse to use my favourite kitchen toy, I mean utensil. The Spiralizer! Steph bought it for me as a present when she heard I was going to start sharing my little kitchen endeavors and I’ve never looked back. Squishy things like courgettes are easier to spiralize but I managed to get the butternut squash going… eventually…

I was home for a day between Steph’s wedding in France and heading off to Glastonbury so I didn’t want to do a food shop. This salad consists of whatever I had in the fridge at the time. So if it sounds a bit random? It is. It has also taken me ages to post as I haven’t been at home much to try out anything. I have eaten far too much Boojum recently… I will get back on the healthy bandwagon, I swear. I should mention that the butternut Squash is raw in this recipe. Once it is spiralzed, I didn’t see the need to cook it as it was lovely and crunchy.

Ingredients

  • 1-2 Carrots, peeled and spiralized
  • Butternut Squash, as much as you like, Spiralized
  • 1/2 Red Onion, sliced thinly
  • A Handful of Mixed Seeds
  • 4-6 slices of Halloumi
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Olive or Rapeseed Oil
  • Salt and Pepper

Recipe

  1. Add the Carrot, Butternut Squash and Red Onion to a bowl.
  2. Grill or dry fry (no oil on the pan) your Halloumi.
  3. Mix the oil and vinegar together with the salt and pepper.
  4. Add the dressing to the vegetables and mix together.
  5. Sprinkle the seeds over the salad.
  6. Place the Halloumi on top and dig in!
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