Harissa Butternut Squash Salad
Ingredients
- 1 large butternut squash, peeled and cubed (or ready cubed for convenience)
- 1 heaped tbsp harissa paste
- Salad greens
- 1 red pepper, sliced
- 1 cucumber, sliced
- 2 cups cherry tomatoes
- 1 cup pomegranate seeds
- 1 Halloumi cheese, sliced
- 2 cups cooked chickpeas, dressed with olive oil, lemon juice, salt, and chopped parsley
- Dressing: 1/4 cup olive oil, 2 tbsp pomegranate molasses, salt & pepper
Preparation
Peel and chop the butternut squash. Coat it well with harissa paste and roast in a preheated oven at 180°C for about 45 minutes.
While the squash is roasting, wash and chop the salad greens, red pepper, cucumber, cherry tomatoes, and prepare pomegranate seeds.
Make the salad dressing by whisking together olive oil, pomegranate molasses, salt, and pepper.
As the squash nears readiness, grill the Halloumi cheese under a hot grill for 5 minutes on each side, or cook it in a lightly oiled pan until golden.
Arrange the washed and chopped vegetables on one side of your serving dish.
Once the roasted squash and Halloumi are ready, place them on the other side of the dish.
Serve the prepared dressing separately.