Equipment
Ingredients
Roasted Squash
- 800 g butternut squash, peeled, seeded, and cubed into 2cm pieces
- 30 ml olive oil
- 3 g smoked paprika
- 5 g kosher salt
Spicy Kale
- 250 g lacinato kale, destemmed and roughly chopped
- 15 ml olive oil
- 2 garlic, thinly sliced
- 2 g red pepper flakes
- 15 ml lemon juice, freshly squeezed
Crispy Halloumi & Garnish
- 250 g halloumi cheese, cut into 1cm thick slices
- 10 ml olive oil
- 30 g pepitas, toasted
- 15 g honey
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
In a mixing bowl, toss the cubed butternut squash with olive oil, smoked paprika, and kosher salt until evenly coated. Spread the squash in a single, even layer on the prepared baking sheet.
Roast the squash in the preheated oven for 25 to 30 minutes, flipping halfway through. It is ready when fork-tender and deeply caramelized on the edges.
While the squash roasts, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sauteing for about 1 minute until highly fragrant but not browned.
Add the chopped kale to the skillet with the garlic and chili. Toss continuously for 4 to 5 minutes until wilted and bright green. Remove from heat, stir in the lemon juice, and transfer the kale to a serving platter. Wipe the skillet clean.
Return the clean skillet to medium-high heat and add the remaining olive oil. Place the halloumi slices in a single layer. Fry for 2 to 3 minutes per side until a deep, crispy golden-brown crust forms.
Arrange the warm roasted squash over the bed of spicy kale. Top with the crispy fried halloumi slices. Garnish with toasted pepitas and a drizzle of honey if using. Serve immediately while the cheese is still warm and pliant.
Chef's Notes
- Halloumi has a naturally high melting point due to its preparation method, making it ideal for pan-frying. Serving it immediately is crucial, as it becomes rubbery once cooled.
- Lacinato kale, also known as dinosaur or Tuscan kale, is preferred for this dish due to its deeper, earthier flavor and more tender structure compared to curly varieties.
- Cutting the squash into perfectly uniform pieces guarantees even caramelization and prevents smaller pieces from burning before larger ones are cooked.
- The balance of the dish relies heavily on acid and spice to cut through the rich, salty cheese and sweet squash. Do not skip the final addition of lemon juice.
Storage
Refrigerator: 3 days — Store components separately. Halloumi will lose its crispness.
Reheating: Reheat squash and kale in a 175C/350F oven until warm. Pan-fry halloumi briefly in a dry skillet to recrisp.
