Jewel Salad

This Jewel Salad is one of Autumnal Dreams, especially for large dinner parties. Enjoy!
Ingredients (for the salad)
200g Black Kale
1/2 butternut squash, diced
100g diced Halloumi
50g Walnuts
40g pomegranate seeds and redcurrants
8 teaspoons of Pink Onion & Chilli Chutney ( Maple Tahini Dressing)
3 Tablespoons Tahini
5 Tablespoons Maple Syrup
1 Teaspoon Balsamic Vinegar
1 Garlic Clove, grated
2 Tablespoons Sesame Oil
Salt& Pepper
Method
Turn on your oven to 160 degrees.
Line a tray in baking parchment, and add the diced butternut squash. Drizzle generously in olive oil and season with salt and pepper. Bake for 30 minutes.
Meanwhile, steam the black kale for 5 minutes , once tender, set aside.
Chop your Halloumi into cubes, and add to a small frying pan. Fry until slightly browned.
To make the dressing, simply add all of your ingredients together and whisk for 1 minute until slightly thickened.
To serve, add your ingredients and dressing together, and toss around until evenly coated. Teaspoon equal amounts of chutney randomly around the salad, and top with some more pomegranate seeds and redcurrants.

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