Protein Boost | Yia-Yia’s Halloumi, Roasted Grape, Squash & Almond Salad
with Feta-Champagne Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
1070 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. We’ve selected all the elements for a salad that’s brimming with texture. You’re going to roast the grapes to focus their sweetness, the cubes of butternut squash to soften them up and the almonds to get them crackling. Swirl them with nibble-worthy pearl couscous, beautifully dressed with crumbled feta, scallions and a celebratory splash of champagne vinegar.
We will send you:
- 100g Grapes
- 200g Diced butternut squash
- 2 Scallions
- 1 Head of curly leaf lettuce
- 30ml Champagne vinegar
- 25g Almonds
- 165g Multicoloured pearl couscous
- 30g Feta
- 125g Halloumi
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Almonds, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
48 g
Saturated Fat
16 g
Sodium
1570 mg
Total Carb
125 g
Sugars
22 g
Protein
39 g
Fibre
10 g
Preparation
Start the squash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, 12 min., until partially cooked.
Finish the squash, grapes & almonds
Meanwhile, pick the grapes off the stems. In a small bowl, combine the grapes, almonds (roughly chop if whole), a drizzle of oil, the remaining spices and S&P. When the squash is partially cooked, remove from the oven, stir and add the grapes and almonds. Roast, 6 to 10 min., until the grapes and squash are tender and the almonds have browned.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place & sear the halloumi
Meanwhile, separate the lettuce leaves; tear the leaves. Thinly slice the scallions crosswise. Crumble the feta. Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the salad
In a large bowl, combine the feta, vinegar, ½ the scallions, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, halloumi, couscous, squash, grapes and almonds; toss well.
Plate your dish
Divide the salad between your bowls. Garnish with the remaining scallions. Bon appétit!
