The Ultimate Halloumi, Butternut Squash & Tahini Salad
Cut the butternut squash into cubes. Cut your 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 the tahini, half a clove of grated garlic, the juice of a lemon, salt, pepper and a tbsp of olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set dressing aside.
Steam kale until cooked through (8 minutes) and set aside.
Cut the halloumi into thick slices. Put a griddle pan on the heat, add a drizzle of olive oil and add the halloumi. Cook on a high heat for 3 minutes on each side.