Wealden Times | WT231 | August 2021 | Adding value to your property supplement inside

Warm squash & lentil salad with halloumi
Prep time: 10 mins Cooking time: 20 mins Serves 2
We are lucky enough to grow squash and onions in the garden, so this uses up
produce that last throughout the winter. Halloumi has been around for thousands
of years, but I only discovered it in 2001 and it is now always in the fridge.
• 250 g butternut squash, peeled, deseeded
and chopped into bite-sized chunks
• 1 red onion, cut into 8 wedges
• olive oil
• 1tsp ground cumin
• salt and black pepper
• 250g pack ready-to-eat Puy lentils
• 1 tbsp red wine vinegar
• 70g baby leaf spinach
• 250g halloumi, sliced
1. Preheat the oven to 220˚C/fan 200˚C/gas 7.
Put the squash and onion in a roasting tin
and toss with 1 tbsp olive oil and the cumin.
Season then roast on a baking tray lined
with baking parchment for 20 minutes, or
until tinged brown and the squash is soft.
2. Heat the lentils in a microwave
according to the instructions. Tip into
a large bowl with the vinegar, two tbsp
oil, spinach and vegetables. Divide
between warm bowls or plates.
3. Heat ½ tbsp oil in a frying pan over
a medium-high heat. Fry the halloumi
for a few minutes on each side until
golden brown. Top the salad with the
halloumi and serve immediately.
The Go-To Cookbook by Helen
Hume is published by Austin
Macauley at £26.99, with
every penny from the sales
donated to Macmillan via
the Vicki Cole Tribute Fund
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uk/In-Memory/VickiCole