Equipment
Ingredients
Squash
- 800 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 30 ml olive oil
- 3 g ground cumin
- 3 g smoked paprika
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Spicy Kale
- 200 g lacinato kale, destemmed and roughly chopped
- 15 ml olive oil
- 10 g garlic, minced
- 2 g red pepper flakes
Halloumi
- 250 g halloumi cheese, cut into 1.5cm cubes, thoroughly patted dry
- 15 ml olive oil
Lemon-Tahini Dressing
- 50 g tahini
- 30 ml lemon juice, freshly squeezed
- 30 ml water, warm
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
In a mixing bowl, toss the cubed butternut squash with olive oil, ground cumin, smoked paprika, kosher salt, and black pepper until the cubes are evenly coated.
Spread the seasoned squash in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the edges are deeply caramelized and the flesh is tender.
In a small bowl, whisk the tahini, lemon juice, warm water, and kosher salt until a smooth, creamy dressing forms. Set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sauteing for 1 minute until highly fragrant but not browned.
Add the chopped lacinato kale to the skillet with the garlic chili oil. Sauté for 3 to 4 minutes, tossing frequently, until the leaves are wilted and tender but still bright green.
Heat olive oil in a non-stick skillet over medium-high heat. Add the halloumi cubes in a single layer, ensuring they do not touch, and fry for 2 to 3 minutes per side until a crisp, golden-brown crust develops.
Arrange the wilted spicy kale on a serving platter, top generously with the caramelized butternut squash, and scatter the crispy fried halloumi evenly over the dish.
Drizzle the lemon-tahini dressing generously over the assembled ingredients immediately before serving to maintain the texture of the crispy cheese.
Chef's Notes
- Pat the halloumi dry with paper towels immediately before frying. Removing surface moisture is absolutely critical for achieving a crisp, golden crust rather than inadvertently steaming the cheese in its own whey.
- Do not overcrowd the baking sheet when roasting the squash. If the cubes are touching, they will trap moisture and steam. Use two baking sheets if necessary to ensure optimal caramelization.
- Massage the raw kale briefly in your hands before adding it to the skillet if the leaves feel exceptionally tough. This physically breaks down the cellulose structure and ensures an even, tender wilt.
- Tahini can vary wildly in consistency depending on the brand and how well it is mixed. If your dressing is too thick after whisking, add additional warm water 5ml at a time until you reach a smooth, pourable consistency.
Storage
Refrigerator: 3 days — Halloumi will lose its crispness; store the tahini dressing separately if possible.
Reheating: Reheat squash and kale in a skillet over medium heat. Pan-fry halloumi again briefly in a dry skillet to revive crispness.
