• Victoria Purdon

Citrus Marinated Halloumi and Warming Spiced Butternut Squash Salad

Updated: Nov 7

Halloumi. A delicious, salty addition to pretty much any meal- especially a salad. But let's talk about marinading halloumi. N e x t . l e v e l . G o l d e n . G o o d n e s s .

Maybe you're a seasoned ( literally) halloumi fan, or maybe it's your first-time halloumi marinade. Either way, you are in for a treat! I'll uncover the secret to not overcooking halloumi so it isn't rubbery and squeaky. ( although I kind of enjoy that!)


I love to mix this savoury salty topping to a warming and grounding squash, on top of a fresh cooling bed of leaves to balance it all out. A hearty salad to satisfy all of our cravings! As we transition between rainy days and tastes of the summer sun, this salad satisfies the transition from winter to summer.





🍊Marinated Halloumi Warming Squash Salad Recipe 🍋


This was inspired by halloumi I had at Souk Kitchen (you know it's good when it sticks with you 🧠) so here is my take on this sweet and


zesty marinade. I'm making this to go on top of a salad. Feel free to cut it however you like for your dining purposes.


I N G R E D I E N T S

For the marinated halloumi:

  • 1 Block of halloumi, cubed

  • Zest of one orange and 1/2 a lemon

  • Juice of 1-2 oranges and 1/2 a lemon

  • 3-4 glugs olive oil

  • 2 cloves of garlic

  • Ground pepper

For the salad

  • 3 tbsp olive oil

  • 1/2 butternut squash - peeled and cubed

  • 5-6 asparagus

  • 1.5 tsp Za'tar or cumin

  • 1/2 cup pumpkin seeds

  • 1 bag of washed green leaves

  • 1 orange, sliced and cubed

  • A handful of mint leaves

  • Salt & pepper

For the dressing

  • Use the halloui marinade

  • 1 tsp raw honey

  • 1 tbsp apple cider vinegar

P R O C E S S

  1. Mix the marinade ingredients in a bowl and submerge the cubed halloumi

  2. Marinate for a couple of hours, or overnight if you can

  3. Preheat the oven to 180 degrees fan/mark 6

  4. While the halloumi is marinating, peel and cube the butternut squash, trim the bottom of the asparagus

  5. Place the squash and asparagus, a couple glugs of olive oil and the pumpkin seeds in a baking tray - season generously with the za'tar/ cumin, salt and pepper and give it a good shake to coat. Pop it in the oven for 30 minutes, or until tender

  6. While the veg is cooking in the oven and the halloumi marinating, prepare the salad toppings by slicing the orange and chopping or tearing the mint leaves.

  7. If you're halloumi is sufficiently saturated, you can either fry it up in a frying pan, or bake it in the oven while the veg finishes off. Leave the marinade to mix into your dressing

  8. For the dressing, take the marinade and cut in 1 tablespoon of apple cidre vinegar and 1 teaspoon of honey

  9. Place the washed green leaves in a bowl ( I love my Nkuku Ama bowl) top with the roasted veg, seeds, oranges and dressing. Toss the salad and add the mint leaves to top.

  10. Enjoy!

Did you try this recipe? Let me know what you think in the comments below!




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