Jane's Delicious Garden Blog


Squash slices with haloumi, salsa and yoghurt.

Posted in Garden Diary by Jane Griffiths on the March 24th, 2019

  • Cut squash into thick slices. Sprinkle with spices of your choice. (I used a mix of Herbes de Provence, dried chipotle chilli, salt and pepper.) Sprinkle with flour.
  • Heat olive oil in cast iron pan and cook squash until nicely browned on both sides.
  • While squash cooks, cut ends off red onion and cut in half. Cook in a smaller cast iron pan, turning a few times, until almost blackened on cut sides.
  • Cook haloumi slices in a little olive oil til browned.
  • Chop cherry toms, fruit salad plant fruit and jalapeño. Mix in bowl together with mirin, white wine vinegar, dried mint, salt and pepper. Toss.
  • Mix yoghurt with dried mint and a pinch of salt. Toss roast pine nuts on top and drizzle with olive oil. Sprinkle with pul biber (Turkish red pepper).
  • Just before serving reheat squash slices and onion.
  • Place squash on bed of baby spinach, add halloumi and red onion and top with salsa. Drizzle with pomegranate concentrate.
  • Serve with yoghurt and crisp sour dough bread to mop it all up.

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