THE FRESHEST SALAD ABOUT. TAHINI DRESSING IS EVERYTHING.
Cooking Time (Includes Preparation Time): 45 Minutes
30g of Fresh Mint - £0.70
100g of Pine Nuts - £2.00
1 Lemon - £0.30
200g of Kale - £1.00
1 Red Onion - £0.21
1 Garlic Clove - £0.30
3 tablespoons of Tahini - £2.09
80g of Pomegranate seeds - £1.00
1 Large Butternut Squash £1.00
225g of Halloumi - £1.70
Total Cost - £9.80
Preheat oven to 180°C/356°F
Cut the butternut squash into cubes. Cut 1 red onion into chunks. Add to a baking tray.
Drizzle with olive oil and season with salt and pepper. Place in the oven for 30 minutes or until caramelised and soft.
Dressing time. Grab a bowl. Add three tablespoons of tahini, half a clove of grated garlic, the juice of a lemon, salt, 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 in a frying pan with no oil. Set aside. Watch them carefully, you don’t want them to burn.
Steam kale until cooked through (7 - 8 minutes) and set aside.
When the onions and the butternut squash are ready, remove the tray from the oven.
Cut Halloumi into thick slices. Put a griddle pan on the heat, add a drizzle of olive oil and add the Halloumi. (Use a frying pan if you don’t have a griddle pan.) Cook on a high heat for 3 minutes on each side.
Assemble time. Grab a salad bowl. Add the butternut squash, onion, pine nuts, kale, pomegranate seeds and a handful of chopped mint. Mix everything together. Pour the tahini dressing over the top and mix it in. Top the salad with leftover pine nuts, pomegranate seeds and mint leaves. Enjoy!