Butternut squash salad with haloumi

Last night was the perfect evening of old friends meeting over dinner and drinks. The children were put to bed and there was minimum preparation in terms of dinner. All had to be done last minute and took very little time to prepare.

The menu was a stuffed ravioli, baked sea bass and a salad of butternut squash and haloumi dressed with an oil of roasted and crushed coriander, fennel and cumin seeds. This was infused in olive oil with crushed garlic and lemon juice. It was so delicious and so healthy!

I made butternut squash after ages, and it was so nice to cook and eat. I steamed it, and then tossed in the spice mixture. It gave a nutty, Middle Eastern flavour and went perfectly with the haloumi which I grilled separately. Then I finally tossed the leaves in, added some pomegranate vinegar and olive oil and it was ready to serve.

So here is the recipe for the salad:

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds

Roast the above and transfer to a pestle and mortar. Crush up.

Now add two tablespoons of olive oil, a garlic clove, half the juice of a lemon and sea salt and pepper. Crush and allow to infuse for as long as you can.

When ready to serve, steam the butternut squash in a colander. Then toss the squash in the dressing.
Grill the haloumi and place on the salad leaves. Put the butternut squash in the middle of the salad. Sprinkle lots of pomegranate vinegar and olive oil and serve straight away as the halmoui tends to get rubbery.

Lots of spices and lots of flavour...Enjoy!