Butternut Squash, Halloumi & Lentil Salad

Hi There,

Tonight my husband and I fancied an easy salad after a long weekend. I made double the amount we’d need for the 2 of us, so my husband could take some to work for lunch tomorrow, and saved some left over squash for my son.

I hope you enjoy this recipe.

Love, Natalie x


1/2 Butternut Squash, peeled and deseeded, and cut into thin 1cm slices
4 tbsp Olive Oil
Pack of Halloumi, sliced
Puy Lentils, pouch
Salad Leaves
Artichokes, jar of (around 285g)
Pomegranate Molasses, drizzle
3 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp grainy Dijon Mustard


  1. Heat a pan to medium, hot. Brush the squash with the olive oil, then place on one side for 1-2 minutes, then flip over to the other side and cook for a further 1-2 minutes. Keep going with the rest of the squash until its all done.
  2. Do the same with the halloumi – 1 to 2 minutes on each side.
  3. Heat the pouch in the microwave according to the instructions.
  4. Make the dressing using the 3 tbsp olive oil, red wine vinegar and mustard and whisk together. Add half of this with the lentils and stir through.
  5. Plate the salad leaves, then add the halloumi and artichokes on top. Scatter over the puy lentils, and drizzle over the dressing and pomegranate molasses.

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