Name: Tahini-Glazed Halloumi with Roasted Squash, Leeks & Pecans
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small butternut squash; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 (250 g) pkgs halloumi cheese; 3 leeks; 1 ½ oranges; ⅓ cup pecan halves; black pepper; brown sugar; cinnamon, ground; crushed red pepper; extra virgin olive oil; salt; tahini; turmeric, ground

Tahini-Glazed Halloumi with Roasted Squash, Leeks & PecansTahini-Glazed Halloumi with Roasted Squash, Leeks & Pecans — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 small butternut squash

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 (250 g) pkgs halloumi cheese

3 leeks

1 ½ oranges

⅓ cup pecan halves

black pepper

brown sugar

cinnamon, ground

crushed red pepper

extra virgin olive oil

salt

tahini

turmeric, ground

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice. Divide between two large baking sheet pans.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit, then slice crosswise into 1-inch pieces. Add to the baking sheets with the squash.

Zest oranges over the veggies, drizzle with oil, then season with salt and pepper. Toss to combine and spread out in an even layer. Place baking sheets in the oven (it doesn't have to be fully heated) and roast until squash is golden and fork-tender, 25-30 minutes. (Reserve oranges for later use.)

Meanwhile, peel and mince ginger. Place in a large bowl, along with spices, then stir to combine the spice rub.

Preheat a large skillet over medium heat.

While the skillet heats up, pat halloumi dry with paper towels; holding a knife parallel to the cutting board, cut the halloumi in half horizontally, then cut each half lengthwise into 1-inch thick strips. Add to the bowl with the spice rub and turn to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the halloumi and cook, turning halfway through, until golden brown on both sides, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, peel and mince garlic. Place in the reserved bowl.

Juice reserved oranges into the bowl with the garlic, then add tahini, sugar, and crushed red pepper. Stir to combine the glaze and set aside

Roughly chop pecans.

When the halloumi is done, transfer to the bowl with the glaze and gently toss to coat.

To serve, divide squash, leeks, and glazed halloumi between plates or bowls. Top with pecans and drizzle with any leftover glaze in the bowl. Enjoy!

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