Winter Salad – Grilled Butternut, Roasted Red Pepper & Halloumi
In winter, I miss the bounty of fruit and vegetables available in abundance in the spring and summer months. I miss crispy salads served with refrigerator-cold ingredients, the colder the better. Leaves alone are even more unappetising in winter than they are in summer, to me.
Here, I offer you a winter wonderland salad, filled with the brightest colours and warming ingredients that are as healthy for the body as they are cheering for the spirit. Meat Free Monday never looked so beautiful.
The quantities you use will be determined by how many servings you wish to make (no surprises). I used beautiful flame roasted red peppers marinated in a light vinaigrette, bought in Barcelona. You can grill red peppers in the oven close to the top shelf on a very high heat till the skins blacken, place in a plastic bag and tie-up, remove the skins once cool and slice.
2 handfuls butternut cut into finger-sized batons, coated lightly in cumin & chilli flakes
3 T grilled red pepper slices
5 slices (thin) halloumi
2 cups salad leaves and herbs (of your choice)
salt, to taste
olive oil & balsamic vinegar
Bake spiced butternut batons in an oven that’s been pre-heated to 180 degrees Celsius, for 20 minutes, turning halfway or until done.
On a plate arrange the salad leaves and herbs.
Toast the halloumi in a dry pan on the stove. Once golden on both sides, remove and cut into bite sized nuggets.
Arrange butternut, red pepper slices and halloumi on top.
Sprinkle just a little salt (halloumi is salty) and toss.
Drizzle with olive oil and a tiny splash of balsamic vinegar.
Toss and serve immediately. Try to eat this salad while still warm.