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Roast squash with spicy kale and dukkah halloumi
Fruit and vegetables
400g/14oz crown prince
squash
(or similar
squash
), diced and skin on
1 tbsp chopped fresh
rosemary
2
garlic
cloves
1
onion
, diced
1
garlic
clove, chopped
200g/7oz
squash
, peeled and diced
1 tsp chopped fresh
rosemary
1 head
kale
, chopped
1 pinch
chilli
flakes
1
garlic
clove, minced
Cooking ingredients
olive oil
, for tossing
2 tbsp
caster sugar
3 tbsp sweet
vinegar
, such as Chardonnay
vinegar
salt and freshly ground
black pepper
oil
, for deep frying
2 tbsp
olive oil
, plus extra for frying
1
bay leaf
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz block
halloumi
, left in its plastic wrap
1 free-range
egg
, beaten
Other
60g/2¼oz raw halloumi, torn into chunks
dukkah, to coat
Back to recipe
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