Warm halloumi, spelt and roast seasonal veg salad | Second Nature Guides
A vegetable and halloumi-packed dish featuring seasonal produce from Farmdrop. A great option for meal prepping or taking to work in a lunchbox!
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Cooking tools:
- Blender
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Colander
- Whisk
- Skillet
- Mixing bowl
- Paper towel
Ingredients
- 1 small seasonal squash or ½ a larger squash
- 1 bulb fennel
- 1 small red onion
- 1 tbsp extra virgin olive oil
- 250g rainbow or green chard
- 250g halloumi
- 90g pearled spelt
- 1 tsp bouillon powder or ½ a vegetable stock cube
- 70ml extra virgin olive or cold-pressed rapeseed oil
- 30ml sherry vinegar
- 2 tsp Dijon mustard
- ½ tsp chilli flakes
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