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Cavolo nero with roasted squash and halloumi
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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.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.