Roasted butternut squash with grilled halloumi and dukkah on massaged kale recipe

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  • Yield: 4 Servings


  • 1 large butternut squash (about 3 pounds / 1.5 kg)
  • 2 garlic cloves
  • Knob of coconut oil or ghee, melted
  • Fine sea salt and freshly cracked black pepper
  • 1 small bunch kale
  • Cold-pressed olive oil
  • Freshly squeezed juice of ½ lemon
  • 1 brick (approximately ½ pound / 200 g) halloumi cheese
  • Handful fresh mint leaves, roughly chopped
  • 1 small red onion or 2 shallots, thinly sliced Dukkah, for garnish
How to Make It
  1. Preheat the oven to 400°F / 200°C.
  2. Cut the butternut squash in half, remove the skin, scoop out the seeds, and chop the flesh into cubes. Mince the garlic. In a baking dish, toss the squash and garlic with a little melted coconut oil, and sprinkle with salt and pepper. Roast for 25 to 35 minutes, until tender.
  3. While the squash is roasting, prepare the kale: Remove and discard the tough ribs. Roll the leaves into a cigar shape, and slice into ribbons. You should have 5 to 6 cups / 150 to 180 g. Put the kale ribbons in a large bowl, and add a drizzle of olive oil, a little salt, and the lemon juice. Using your hands, rub the kale together, as if you were giving it a massage, for 2 minutes, until the leaves are dark green and tender.
  4. Cut the halloumi into thin slices. Heat a grill pan or skillet over high heat. Add the halloumi slices in a single layer, and cook until grill marks appear (or until golden on the bottom if using a skillet). Flip the slices over and repeat on the other side.
  5. To assemble, put a portion of the massaged kale onto each plate. Top with cubes of roasted butternut squash and slices of grilled halloumi. Garnish the entire plate with the chopped mint, red onion slices, a generous dusting of dukkah (or to your taste), and a drizzle of olive oil. Season to taste with salt if desired.

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