THE FRESHEST SALAD ABOUT. TAHINI DRESSING IS EVERYTHING.
Cooking Time (Includes Preparation Time): 45 Minutes
30g Fresh Mint - £0.70
100g Pine Nuts - £2.00
1 Lemon - £0.30
200g Kale - £1.00
1 Red Onion - £0.21
1 clove of Garlic - £0.30
3 tablespoons of tahini - £2.09
80g Pomegranate seeds - £1.00
1 Large butternut squash £1.00
225g Halloumi - £1.70
Total Cost - £9.80
Preheat oven to 180°C/356°F
Cut up 1 large butternut squash into cubes. Cut 1 red onion into chunks. Add to roasting tray. Drizzle with olive oil and season with salt and pepper. Place in oven for 30 minutes or until caramelised and soft.
Dressing time. Into a bowl add three tablespoons of tahini, half a clove of grated garlic, the juice of a lemon, a big pinch of salt and pepper, and a tablespoon of olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set dressing aside.
Toast pine nuts and set aside.
Steam kale until cooked through (7-8 minutes) and set aside.
Cut halloumi into thick slices
When the onions and the butternut squash are ready, move them from oven. Get a griddle pan on the heat (use frying pan if you don’t have a griddle), add a drizzle of olive oil, and then add halloumi.
Cook on high heat for 3 minutes on each side.
Assembly time. Into a bowl, add butternut squash, onion, pine nuts, kale, pomegranate seeds, and a handful of chopped mint. Mix everything together. Pour tahini dressing over, and mix it in. Top the salad with leftover pine nuts, pomegranate seeds and mint leaves. Enjoy!