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Roast squash & beetroot warm salad with crispy halloumi

Roast squash & beetroot warm salad with crispy halloumi

A deceptively simple yet impressive main course salad, packed with flavour and zing from the herbs and pomegranate molasses. For ease of prep and extra texture, don’t peel your squash – the skin is delicious and full of fibre

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 small butternut squash, halved, deseeded then cut into 3cm chunks (no need to peel)
  • 500g bunch beetroot, peeled and cut into wedges
  • 4 tbsp extra virgin olive oil
  • 200g giant wholemeal couscous
  • 90g pack wild rocket salad
  • 2 x 25g packs coriander, leaves roughly chopped
  • 250g pack Essential Cypriot Halloumi, cut into 8 slices
  • 4 tbsp pomegranate molasses


  1. Preheat the oven to 200°C, gas mark 6. Toss the squash and beets with 1 tbsp oil and spread out in a single layer over 1 large or 2 regular baking trays. Roast for 45-50 minutes, turning once or twice, until caramelised and soft.

  2. Meanwhile, cook the couscous according to pack instructions, then drain, transfer to a large serving dish and toss with 1 tbsp oil. Once the vegetables are cooked, toss them through the couscous with the rocket and coriander.

  3. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the halloumi for 2-3 minutes, carefully turning once, until golden and crispy.

  4. Toss the remaining 1 tbsp oil and 2 tbsp pomegranate molasses through the salad, then top with the halloumi. Drizzle over the remaining molasses and serve immediately

Cook’s tip

You could substitute the squash with cauliflower (add it after the beetroot has been cooking for 10 minutes), and 250g feta instead of the halloumi. Just crumble it through the salad when you add in the pomegranate molasses.


Typical values per serving when made using specific products in recipe


3,416kJ/ 817kcals



Saturated Fat












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