21 January 2016

Harlequin squash and halloumi salad

How about a salad just before the weekend? In this salad I combined roasted harlequin squash wedges and pan-fried halloumi with heirloom tomato, gem lettuce and spinach. It was quite a nice and filling salad, just perfect for a weekday.


1 small harlequin squash
Olive oil for roasting
250 g halloumi
Vegetable oil for frying
1 large heirloom tomato
1 gem lettuce
50 g spinach

Olive oil + balsamic vinegar + salt + pepper for the dressing


Cut the harlequin squash into wedges, brush them with olive oil and roast in the oven.

Cut the halloumi into cubes and fry them in vegetable oil until golden brown.

Cut the heirloom tomato into slices and also cut the gem lettuce.

Mix the dressing ingredients well together.

Combine all the components on a plate and enjoy!

Your VegHog

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