Winter salad

Recipe from: 08 July 2011

Ingredients 6
Servings 1
Minutes 5 mins


Serving Change
  • 2
    butternut cut into finger-sized batons, coated lightly in cumin and chilli flakes
  • 3
    grilled red pepper slices
  • 5
    slices (thin) halloumi
  • 2
    salad leaves and herbs (of your choice)
  • salt, to taste
  • olive oil & balsamic vinegar


5 mins

Bake spiced butternut batons in an oven that’s been preheated to 180°C for 20 minutes, turning halfway, or until done.
On a plate arrange the salad leaves and herbs.
Toast the halloumi in a dry pan on the stove. Once golden on both sides, remove and cut into bite sized nuggets.
Arrange butternut, red pepper slices and halloumi on top.
Sprinkle just a little salt over and toss.
Drizzle with olive oil and a tiny splash of balsamic vinegar.
Toss and serve immediately. Try to eat this salad while still warm.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.

Read more on: butternut  |  salad


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