Winter Salad of Grilled Butternut, Roasted Red Pepper & Halloumi

Winter Salad – Grilled Butternut, Roasted Red Pepper & Halloumi

spicy butternut, roasted red pepper & halloumi salad

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.


Serves 2

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.

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By |2017-05-08T13:02:44+00:00July 4th, 2011|Food, Recipe Index, Recipes, Salads & Dressings, Starters|10 Comments


  1. Baker Street July 4, 2011 at 6:44 am - Reply

    I love the colors. I’d eat anything that has flame roasted red peppers. Great salad Ishay.

    • Ishay July 4, 2011 at 1:24 pm - Reply

      Thanks for visiting An x

  2. Móna Wise July 4, 2011 at 7:51 am - Reply

    Ishay, this is beautiful. I think eating foods with lots of colour always makes it more inviting and I am sure it peps up your winter.
    Hugs to you xxx

  3. Jane-Anne July 4, 2011 at 11:26 am - Reply

    Tasty, Ish! Love the combo of the bright veggies with halloumi. Great pix too.

  4. Jamie July 5, 2011 at 10:48 am - Reply

    You are right about color on the plate! And this is a fabulous combination not ony of color but flavors and textures as well. I love eating a simple plate of roasted veg in the winter. Perfect!

  5. PinkPolkaDot July 5, 2011 at 11:01 am - Reply

    This dish will bright up any grey day!!

  6. Leaine's Kitchen July 5, 2011 at 12:52 pm - Reply

    Yum – I just love the colours!! 🙂

  7. Rosa July 5, 2011 at 5:30 pm - Reply

    That salad looks wonderful and so colorful! Something really yummy!



  8. Marisa July 8, 2011 at 11:45 am - Reply

    Now this is my kind of salad! The bright colours cheers me up.

  9. Ntibi January 18, 2012 at 9:03 am - Reply

    This looks delish!

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