Salty halloumi, sweet roasted squash served on top of wild rice and finished with a nutty tahini drizzle, it doesn't get any better.
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Serves
4
Butternut Squash
Thyme
Halloumi
Tahini
Lemon
Cooked Wild Rice
Pomegranate Seeds
Dill
Olive Oil
Salt
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Serves
4
Butternut Squash
Thyme
Halloumi
Tahini
Lemon
Cooked Wild Rice
Pomegranate Seeds
Dill
Olive Oil
Salt
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Step 1.
Preheat the oven to 180°C.
Step 2.
Peel and slice up the butternut into thin slices. Toss in a tbsp of olive oil, a pinch of salt and thyme leaves. Bake for 20-30 mins until tender, turning halfway through.
Step 3.
Split the halloumi down the crease and chop into 2cm chunks. When theres 10 mins left for the squash, add the halloumi to the tray, drizzle with some oil and cook for the remainder of the time, until golden.Â
Step 4.
Zest the lemon and pour the tahini into a bowl. Add a squeeze of lemon juice and season with salt and a touch of honey or sugar. Stir together, adding 1 tbsp of cold water at a time, until you get a velvety, creamy consistency.Â
Step 5.
Reheat the rice and share between bowls. Top with the squash and halloumi, drizzle over the tahini and finish with a scattering of pomegranate seeds and dill.Â
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