Butternut Squash, halloumi & asparagus salad with Norfolk dressing
Description
Summer days are made for salads such as this – satisfying, fresh, and full of flavour. Naturally vegetarian, the squash and halloumi together offer an indulgent taste of luxury, while the asparagus reminds you that we truly are in the height of summer. With my Norfolk dressing drizzled over the top, this salad is sure to become your summer go-to for quick suppers as well as a barbeque centrepiece.
Ingredients
- 2 Butternut Squash (or 1 large)
- 1 Yellow Pepper (sliced)
- 1 Red Pepper (sliced)
- 1 bunch of Asparagus (stalks trimmed)
- 1 bunch of Baby Vine Tomatoes
- 1 block of Halloumi
- 1 Lettuce (I used Cos)
- Yare Valley Rapeseed Oil
- Dried Herbs
- Black Pepper & Sea Salt
- Half a Lemon
Instructions
- Pre-heat the oven to 190˚C / 375˚F / gas mark 5.
- Slice the squash into 1cm pieces, leaving the skin on – it is easier to remove at the end when cooked or you can leave on for extra texture. When you come to the bulb of the squash, remove as many of the seeds as you can.
- Put the squash into a roasting tin, drizzle with rapeseed oil, season with dried herbs, salt and pepper, and roast for 15-20 minutes until done, turning occasionally. You want caramelisation on both sides. Set aside to cool – this is where you can peel the squash as wished.
- Meanwhile, add the sliced peppers halfway through cooking the squash until they are coloured and cooked through. Set aside.
- Put the asparagus and tomatoes on a baking sheet with a little oil and seasoning, and roast for 5-8 minutes until coloured and done.
- While they are cooking, make the Norfolk dressing – in a small jar, pour some rapeseed oil, a good teaspoon of mustard, a dash of Norfolk Raider Apple Cider Vinegar, and the juice of half a lemon. Put the lid on and shake well. Taste and add more mustard/lemon as needed.
- Finally, put a griddle pan/small frying pan over a hot heat, and add the halloumi with a little bit of rapeseed oil. Cook until caramelised on both sides out. As soon as this is cook, you want to make your salad as quickly as possible.
To serve, put the lettuce on the bottom of a plate and arrange the squash, peppers, asparagus and halloumi on top. Squeeze some lemon juice over the halloumi, then drizzle the Norfolk dressing over the whole salad. Add freshly chopped mint, toasted pine nuts, pomegranate seeds, and a good grind of black pepper.