Halloumi with butternut squash, sweet potatoes and chilli recipe
"This is the perfect dish for putting in the middle of the table and letting everybody tuck in. It’s a combination of everything you could possibly want: sweet, nutty squash, salty crispy cheese, a kick of chilli and the tang of limes. My mouth is watering as I write this."
Ingredients
- 1 butternut squash
- 3 medium sized sweet potatoes
- 3 tbsp olive oil, plus a little for drizzling
- 2 garlic cloves, crushed
- 3 medium red onions
- 1 red chilli
- 250 g halloumi cheese
- 2 limes
- 1 handful of coriander, roughly chopped
- 1 handful of mint, roughly chopped
- 1 butternut squash
- 3 medium sized sweet potatoes
- 3 tbsp olive oil, plus a little for drizzling
- 2 garlic cloves, crushed
- 3 medium red onions
- 1 red chilli
- 8.8 oz halloumi cheese
- 2 limes
- 1 handful of coriander, roughly chopped
- 1 handful of mint, roughly chopped
- 1 butternut squash
- 3 medium sized sweet potatoes
- 3 tbsp olive oil, plus a little for drizzling
- 2 garlic cloves, crushed
- 3 medium red onions
- 1 red chilli
- 8.8 oz halloumi cheese
- 2 limes
- 1 handful of coriander, roughly chopped
- 1 handful of mint, roughly chopped
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 180C/gas mark 4.
- Peel the butternut squash and sweet potato then chop them into same-sized chunks and throw them into a bowl. Drizzle with olive oil and season with salt and pepper. Add the crushed garlic to the bowl.
- Peel the red onions and cut into 4 to 6 pieces, try not to remove the core of the red onion as it will help the onion pieces hold together when cooking.
- Spread the vegetables out on a large baking tray and roast for 25 minutes or until they are tender.
- When the vegetables are cooked, turn the oven off and leave them in the oven to keep warm.
- Finely chop the red chilli, roughly chop the herbs and slice the limes into quarters. Cut the halloumi into 1cm slices and drizzle with a little oil.
- Heat a non-stick frying pan and cook the cheese on each side until golden and crisp. Remove the vegetables from the oven and tip on to a large sharing plate. Top them with the chilli, slices of cheese and lime wedges.
- Scatter the chopped herbs on top of the dish. Finally, when you serve, make sure you squeeze the lime wedges all over the dish to really give it an amazing tang.
Recipe taken from ‘Simply Good Food’ recipe app by Peter Sidwell
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