Spinach, squash, red onion and halloumi salad with sweet chilli dressing

Calories per serving: 365

Prep time: 15 minutes, plus cooling time

Cook time: 30 minutes

Serves 2

Who says low-calorie food has to be boring? Serving halloumi as crunchy croutons, you get all the squeaky saltiness, but use less than you might normally, meaning fewer calories. The dressing has a distinctly Thai influence, which brings a lovely hum of spicy heat from chilli and ginger. Irresistible.

INGREDIENTS

For the salad

– 300g butternut squash, deseeded and cut into 3cm cubes

– 1 small red onion, cut into chunks

– 1 tbsp extra-virgin olive oil

– 100g halloumi, cut into 2cm cubes

– 130g baby spinach leaves

For the dressing

– 2tbsp thai sweet chilli sauce

– 1 garlic clove, finely grated

– 2cm piece of fresh ginger, peeled and finely grated

– 1 tsp fish sauce

– juice of 1 lime

METHOD

Preheat the oven to 220C/200C fan/gas mark 7.

Place the butternut squash cubes and red onion in a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for 30 minutes. When cooked, remove from the oven and allow to cool to room temperature.

Make the dressing by combining all the ingredients in a small airtight container and giving it a good shake.

Heat a good, non-stick frying pan, add the halloumi cubes and fry on a medium heat for about two minutes, tossing them around in the pan to get as many sides golden as possible. Remove from the pan and set aside.

To assemble the salad, place the spinach leaves in a large salad bowl, pour over the dressing and toss well to coat. Arrange the butternut squash and onion over the top and then sprinkle over the halloumi croutons.