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Roast squash with spicy kale and dukkah halloumi

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This vegetarian dinner has a Middle Eastern influence, with dukkah-coated halloumi and chilli-spiced kale.

Ingredients

For the roast squash

For the halloumi

  • 250g/9oz block halloumi, left in its plastic wrapÌý
  • 60g/2¼oz raw halloumi, torn into chunks
  • 1 free-range egg, beatenÌý
  • dukkah, to coatÌý
  • oil, for deep frying

For the squash purée

For the spicy kale