Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 medium butternut squash into 1/2-inch thick planks and thinly slice 1/2 of a red onion.

2. 2

   In a large bowl, toss the butternut squash planks with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, ensuring each piece is evenly coated.

3. 3

   Slice 8 ounces of halloumi cheese into 1/2-inch thick slabs and halve 1 cup of cherry tomatoes.

4. 4

   Preheat a charcoal grill to medium-high heat and grill the seasoned butternut squash planks for 4-5 minutes per side until tender and slightly charred, then grill the halloumi slabs for 2-3 minutes per side until golden brown, setting both aside to cool slightly.

5. 5

   Whisk together 3 tablespoons of fresh lemon juice, 4 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl to create the dressing.

6. 6

   In a large serving bowl, combine the grilled butternut squash, grilled halloumi, sliced red onion, halved cherry tomatoes, 1/4 cup of chopped fresh mint, and 1/4 cup of chopped fresh parsley, then drizzle with the lemon-herb dressing and gently toss to combine.