Who says low-calorie meals needs to be boring? Serving halloumi as crunchy croutons, you get all of the squeaky saltiness, however use lower than you may usually, that means fewer energy. The dressing has a distinctly Thai affect which brings a beautiful hum of spicy warmth from chilli and ginger. Irresistible.
Timings
Prep time: quarter-hour (plus cooling time)
Prepare dinner time: half-hour
Serves
2
Energy per serving
365
Substances
For the salad
- 300g butternut squash, deseeded and minimize into 3cm cubes
- 1 small purple onion, minimize into chunks
- 1 tbsp extra-virgin olive oil
- 100g halloumi, minimize into 2cm cubes
- 130g child spinach leaves
For the dressing
- 2 tbsp Thai candy chilli sauce
- 1 garlic clove, finely grated
- 2cm piece of recent ginger, peeled and finely grated
- 1 tsp fish sauce
- Juice of 1 lime
Methodology
- Preheat the oven to 220C/200C fan/gasoline mark 7.
- Place the butternut squash cubes and purple onion in a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for half-hour.
- When cooked, take away from the oven and permit to chill to room temperature.
- Make the dressing by combining all of the elements in a small hermetic container and giving it shake.
- Warmth , non-stick frying pan, add the halloumi cubes and fry on a medium warmth for about two minutes, tossing them round within the pan to get as many sides golden as potential.
- Take away from the pan and put aside.
- To assemble the salad, place the spinach leaves in a big salad bowl, pour over the dressing and toss properly to coat.
- Prepare the butternut squash and onion excessive after which sprinkle over the halloumi croutons.