zoom Cavolo nero with roasted squash and halloumi

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    Cavolo nero with roasted squash and halloumi

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    Cavolo nero with roasted squash and halloumi

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    ½ butternut squash, deseeded and cut into 2-3cm chunks (about 650g prepared weight)
    2 red onions, cut into wedges
    3 tbsp olive oil
    ½ lemon, juice
    1 small garlic clove, finely grated
    ½ tsp honey
    1 red chilli, sliced (deseeded, if liked)
    200g pack Waitrose & Partners Cavolo Nero
    250g pack ready-cooked freekeh
    150g essential Cypriot light halloumi


    1. Preheat the oven to 220˚C, gas mark 7. Toss the squash and red onion with 1 tbsp oil and spread over a parchment- lined baking tray. Season and roast for 20 minutes. Meanwhile, make the dressing by mixing the remaining 2 tbsp oil, lemon juice, garlic, honey and red chilli; season and set aside.

    2. Turn the oven down to 180˚C, gas mark 4. Strip the cavolo nero leaves from the stalks (save the stalks for soups or smoothies) and tear into 6-7cm pieces. Combine with the squash in the roasting tray and roast for 5 minutes. Next, stir in the freekeh and roast for another 5 minutes.

    3. Meanwhile, heat a large frying pan over a high heat. Cut the halloumi into 12 slices and fry for 1-2 minutes on each side until golden (you may need to do this in batches). Transfer the squash, cavolo nero and freekeh mixture to a large serving plate. Arrange the hot halloumi on top and spoon over the dressing. 

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    This recipe appeared within the November 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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