Toasted Cumin Halloumi with Butternut Squash

Toasted cumin halloumi with butternut squash

Recipe by Jac
Servings

2

servings
Calories

364

kcal
Total time

15

minutes

I have a few favourite halloumi recipes but the cumin in this dish lends a really aromatic flavour to what’s essentially a fairly bland cheese. It’s is a great partner for the butternut squash too. I simply serve this for everyone, meat eaters and vegetarians alike, with a fresh mixed salad.

Ingredients

  • 300 g (half small) butternut squash, peeled and cut into small chunks (or use frozen)

  • 1 tsp cumin seeds

  • 1 tsp chilli (red pepper) flakes

  • 1 tbsp olive oil

  • 2 tsp tomato paste

  • 1 heaped tsp garlic paste (or 1 clove, crushed)

  • 120 g (4.2oz) halloumi, sliced (vegan: smoked tofu)

  • 1 spring (green) onion, trimmed and chopped

  • 6 peppadew piquante peppers, drained and quartered

  • juice of 1 lime

  • freshly ground black pepper

  • handful fresh coriander (cilantro) leaves, chopped (optional)

Directions

  • Place the cubed butternut squash into a microwaveable dish, cover and microwave for 5 minutes on high.
  • Place a frying pan (skillet) over a medium/high heat and toss in the cumin seeds and chilli flakes. Dry fry for one minute, then reduce the heat to medium and add the oil, tomato purée and garlic. Stir for a few seconds before adding the halloumi and spring (green) onions. Stir-fry for 3 minutes.
  • Add the peppers and butternut squash and continue to cook, stirring regularly, until browned on all sides.
  • Remove from the heat and stir in the lime juice, black pepper and coriander (cilantro). Serve immediately.

Nutritional Information

  • Calories 364 | Fat 25.0g | Net carbs 20.9g | Protein 14.8g

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I have a few favourite halloumi recipes but the cumin in this dish lends a really aromatic flavour to what’s essentially a fairly bland cheese. It’s is a great partner for the butternut squash too. I simply serve this for everyone, meat eaters and vegetarians alike, with a fresh mixed salad.

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