Recipe: Simple Supper (Halloumi, Super-salad and Butternut Squash)

7 Apr

Not "rocket" science

OK, so here’s the thing, it would be really disingenuous for me to only post the meals I cook that are extra special or the cakes that look, in my modest and humble opinion, pretty darn sweet. I don’t always spend THAT long in the kitchen. Sometimes I’m hungover, sometimes – like today I’ve been on the road with work – and sometimes I am just bone idle.

This is a meal – for 2 – that takes up hardly any brain cells, less than an hour to rustle up and won’t bust your purse.

To buy:

*1 x small butternut squash   *1 small bag of rocket   *Big handful of pinenuts   *Olive Oil   *Balsamic Vinegar   *Wholegrain mustard   *juicy tomatoes (I love pomodoro)   *1 x pack of halloumi cheese   *Salt and Pepper   *Paprika   *Big knob of butter

To make:

1. With a sharp knife and lots of attention carefully remove the skin and chop the butternut squash into big juicy cubes.  Pop on a roasting dish with loads of salty butter, a big sprinkle of pepper and lots of paprika, shake well and pop in an oven pre-heated to about 170Oc.  Roast for around 40 minutes but until it looks golden, charred and oh-so-soft. Shake and taste as you go along and add more spice if you like..

2. About ten minutes before the Butternut Squash (BS if you’re feeling risqué) is done, chop the halloumi into even slices lay on another roasting tin and pop under the grill – turning once – until it’s charred but still soft. It will squeak like a mouse when you chew it – hurrah!

3. A few minutes before everything’s expected to be ready, toss the rocket onto your plate, chop the washed tomatoes (which I never keep in the fridge so they should be warm-temperature) and add to the salad along with a big handful of toasted pine-nuts to each plate. (To toast just add to a pan with a tiny drizzle of oil and brown or pop in the oven for a few minutes)

4. Make a simple salad dressing by combining equal measures of Good olive oil and balsamic vinegar (about 5 tsps of each for two plates) and a big tsp of wholegrain mustard and blend by furiously stirring. Add to the salad and season as you like.

5. Chuck your Butternut squash and the halloumi onto the plate and tuck in.

As a meerkat might say – simples. This is the kind of meal you can faff about with and change as you go along, you can chuck in whatever veg you have knocking about your home. I love it.

Do any of you have any other tips on simple suppers? What do you make when you’re pooped and starving. And ordering a Dominos does NOT count!! x

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3 Responses to “Recipe: Simple Supper (Halloumi, Super-salad and Butternut Squash)”

  1. alex April 8, 2010 at 3:33 pm #

    goats cheese.
    roast squash and cherry toms.
    greenery.
    done.

    • wouldliketoeat April 9, 2010 at 1:01 pm #

      Mmmm. Sounds amazing. I’d like that for my lunch please, thank you. x

  2. Piedro August 25, 2010 at 8:23 am #

    I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.
    Thank you for sharing this yummy recipe and giving me some new ideas.

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