Roasted Butternut Squash with Grilled Halloumi and Dukkah on Messaged Kale

RECIPE

Serves 4

Butternut squash and halloumi cheese are a match made in heaven! Playing off the irresistible salty-sweet combo, this dish is one of my absolute favourites. Halloumi cheese has a distinct layered texture and a very salty flavour, but its most notable feature is its very high melting point, making this cheese uniquely grillable. You can also fry halloumi into crispy golden cubes for an addition to salads and warm vegetable dishes. Soooo scrumptious. This combination of sweet roasted butternut, salty halloumi, tangy kale, and nutty dukkah is perfectly balanced and completely addictive.

Dukkah is an Egyptian nut, herb, and spice blend that is traditionally used as a dip for bread or fresh vegetables. Although there are many different versions containing a plethora of various ingredients, this is a simple version with hazelnuts, sesame seeds, coriander, cumin, salt, and pepper. I like to sprinkle dukkah on salad, grain dishes, avocados, and eggs—all delicious! This is a very easy thing to whip up and have on hand to liven up just about any meal. It's nutty, toasty, savoury, and spicy. A jar of dukkah makes a great gift.

Ingredients

• 1 large butternut squash (about 3 pounds/1.5 kg)

• 2 garlic cloves

• Knob of coconut oil or ghee melted

• Fine sea salt and freshly cracked black pepper

• 1 small bunch kale

• Cold-pressed olive oil

• Freshly squeezed juice of 1/2 lemon

• 1 brick (approximately 1/2 pound / 200 g) halloumi cheese

• Handful fresh mint leaves, roughly chopped

• 1 small red onion or 2 shallots, thinly sliced

For the Dukkah

• 1 tablespoon coriander seeds

• 1 1/2 tablespoons cumin seeds

• 1 tablespoon whole black peppercorns

• 1 cup / 140 g raw hazelnuts [we used almonds]

• 1/2 cup / 70 g sesame seeds

• 1 teaspoon fine sea salt

Instructions

1. Preheat the oven to 400°F / 200°C.

2. Cut the butternut squash in half, remove the skin, scoop out the seeds, and chop the flesh into cubes. Mince the garlic. In a baking dish, toss the squash and garlic with a little melted coconut oil, and sprinkle with salt and pepper. Roast for 25 to 35 minutes, until tender.

3. While the squash is roasting, prepare the kale: Remove and discard the tough ribs. Roll the leaves into a cigar shape, and slice into ribbons. You should have 5 to 6 cups / 150 to 180 g. Put the kale ribbons in a large bowl, and add a drizzle of olive oil, a little salt, and the lemon juice. Using your hands, rub the kale together, as if you were giving it a message, for 2 minutes, until the leaves are dark green and tender.

4. Cut the halloumi into thin slices. Heat a grill pan or skillet over high heat. Add the halloumi slices in a single layer, and cook until grill marks appear (or until golden on the bottom if using a skillet). Flip the slices over and repeat on the other side.

5. To assemble, put a portion of the messaged kale onto each plate. Top with cubes of roasted butternut squash and slices of grilled halloumi. Garnish the entire plate with the chopped mint, red onion slices, a generous dusting of dukkah (or to your taste), and a drizzle of olive oils. Season to taste with salt if desired. [We added more lemon juice.]

For the Dukkah

1. In a dry skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 2 minutes. Put the seeds in a mortar, add the peppercorns, and pound together with a pestle until pulverized (or grind in a coffee mill or in a food processor).

2. In the same skillet over medium heat, toast the hazelnuts until fragrant, 10 to 20 minutes (watch them carefully so that they do not burn). Transfer the hazelnuts to a plate to cool, and when they are cool enough to handle, rub the nuts together to remove the skins. Put in a food processor. Next toast the sesame seeds until they are fragrant and beginning to pop, about 2 minutes. Let cool slightly. Add the sesame seeds to the food processor and pulse with the hazelnuts until a chunky texture results (do not blend, as you will end up with hazelnut-sesame butter!).

3. Empty the contents of the food processor into a large jar or bowl, and add the coriander-cumin mix and the salt. Taste, and adjust the seasoning if necessary. Store in an airtight glass container at room temperature for up to 1 month.