Farmdrop

About UsOur ProducersRecipesFarmblog
  • Register
  • Shop
  • New In
  • Offers
Back to recipes

Warm Halloumi, Spelt and Roast Seasonal Veg Salad

4

40 minutes

We’ve teamed up with Second Nature to create four fresh recipes that are great for dinner, and keep for lunch the next day. Showcasing the best seasonal produce, these autumnal dishes work as part of Second Nature’s easy to follow programme that helps to build healthy habits that last, while still enjoying delicious food. Find out more at www.secondnature.io and get 50% off your first month using promo code FARMDROP. Leafy chard has a slightly earthy and bitter flavour and is packed with nutrients. It’s delicious with nutty wholegrain spelt, and the natural sweetness of roast seasonal squash and fennel. This autumnal salad can be enjoyed warm or cold, great for packed lunches. 

8 Farmdrop products in this recipe

£28.95

Here’s how you do it

  1. Preheat the oven to 220C℃/200℃ fan. Cut the (unpeeled) squash in half, scoop out the seeds and cut into approximately 2cm thick wedges or cubes (you can keep the seeds to make a low waste snack if you like - wash well then toast with salt on a baking tray in the oven until golden brown).
  2. Cut the fennel bulb through the root into 6-8 wedges depending on size. Peel the onion and cut into chunky wedges.
  3. Toss the vegetables with olive oil and salt, transfer to a couple of large roasting dishes so the veg isn’t too crowded, as this will make them steam and go soggy rather than caramelise. Roast for 25-30 minutes or until tender and slightly charred at the edges.
  4. Chop the chard across the stems into pieces about an inch thick, wash well.
  5. Cook the spelt in boiling water and the vegetable stock for 19 minutes. Add the chard and cook for 1 minute, then drain.
  6. While the spelt is cooking, whisk or blend the dressing ingredients together.
  7. Drain the halloumi and pat dry. Cut into strips and fry in a large frying pan over a medium heat until golden brown on both sides.
  8. Mix the warm spelt and chard with the roasted veg, drizzle with the dressing and top with the hot halloumi cheese.

Second Nature’s easy-to-follow programme helps you build healthy habits that last, whilst still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.

Ingredients

  • 1 small seasonal squash (or ½ a larger squash). Try with orange hokkaido, harlequin or butternut squash
  • 1 bulb fennel
  • 1 small red onion*
  • 90g Sharpham Park pearled spelt
  • 1 tsp bouillon powder / ½ a vegetable stock cube*
  • 250g rainbow or green chard
  • 250g halloumi

Dressing

  • 70ml olive or rapeseed oil
  • 30ml sherry vinegar
  • 2 tsp Dijon mustard
  • ½ tsp chilli flakes*
  • Salt and pepper*

*from the larder

Suitable for

  • Vegetarians

What’s in this recipe

Purton House Organics

Organic Rainbow Chard

1 Bag (~250g)

£2.50

£10.00/kg

Bedlam Farm

Organic Harlequin Squash

1 Squash (min. 400g)

£2.20

Wholegood

Organic Fennel

1 Net (~350g)

£2.66

Clearspring

Organic Rapeseed Oil

1 Bottle (500ml)

£4.20

£8.40/l

Brindisa

Valdespino Sherry Vinegar DOP Reserva

1 Bottle (250ml)

£7.25

£29.00/l