Avocado, Black Bean and Squash Salad with Griddled Halloumi

The unseasonably warm weather this April is providing great joy in a period of our lives which could otherwise be overwhelmingly dominated by confusion, anxiety, fear and grief. It’s also making me crave bright, zesty and flavoursome food – hence this gorgeous salad which sings of summer.

 

Serves 2 as a main course or 4 as a starter

Ingredients

200g peeled butternut squash, chopped into chunks

2 tsp Cajun spice

2 mini corn cobs (or one can of sweetcorn)

1/2 can black beans, drained

2 handfuls baby plum tomatoes

1 ripe avocado

2 spring onion, finely sliced

1/2 red chilli

1 lime

150g sliced halloumi

1 handful fresh coriander

Olive oil

Method

Preheat the oven to 180 and bring a pan of water to the boil. Put the squash into a roasting tin, and toss through the Cajun spice. Drizzle with a tablespoon of olive oil and roast in the oven for 25 minutes.

Simmer the corn cobs in the saucepan for 10 minutes. Allow to cool, then slice the corn off the cob and put into a large bowl. (Or just drain and tip in a can of sweetcorn)

Stir in the black beans, then chop and add the tomatoes, avocados, chilli and spring onion, adding a good crack of salt, a tablespoon of olive oil and squeezing over the juice of the lime.

When the squash is cooked, allow it to cool for a few minutes before adding to the bowl.

Heat a teaspoon of oil in griddle pan and add the halloumi, frying for a few minutes on each side to chargrill.

Stir coriander through the salad, then dish it onto serving plates and top with the griddled halloumi.

Dig in!

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