This meal comes together in no time and is perfect for lunch or dinner. You can always substitute the haloumi for some amazing buffalo mozzarella or any other favourites. 

Enjoy and remember to share your creations @Foodies of YFC. 

 INGREDIENTS

• 2 tbsp olive oil (plus more for frying)
• 1 tsp coconut (or brown) sugar
• 2 tsp smoked paprika
• 1 ½ tsp salt
• ½ chilli powder
• 1tsp garlic powder
• ½ pumpkin, peeled and cut into steaks (roughly 2cm thick) cut cross hatches into both sides.

 METHOD

1. Preheat oven to 230
2. Mix everything but the butternut squash in a small bowl.
3. Place the squash on a baking tray and brush the spice mixture all over both sides.
4. Bake for 15 minutes or until soft but still holding together.
5. Heat some oil in a large skillet. Fry the squash steaks for 3 minutes per side or until golden all over.
6. Serve with kale salad below. 

KALE SALAD WITH HALOUMI CROUTONS

This salad is jam packed with flavour and the super nutritional benefits of kale! 

INGREDIENTS 

One bunch Kale
Sea Salt
Olives
Truss Tomatoes
Extra Virgin Olive Oil
Hunter Bell Haloumi

DRESSING

1/4 Cup Tahini
Juice of 1 Lemon
1 tbs Olive Oil
1 clove garlic
1/2 teaspoon mustard
2 tbs water
Salt and Pepper to season. 

Cut the kale leaves off the stems and chop into smaller pieces, approximately the size of a 50 c piece. Place the kale in a large salad bowl and take up handfuls of kale and scrunch it up in your hands. Don't be afraid to be rough. This is a really important part of the process and tenderise the kale. Continue doing this until all of the kale is tender. Then add in chopped up olives, tomatoes, lemon juice and olive oil. Put aside and cook the haloumi and make the dressing. 

For the haloumi cut into 5mm thick strips and fry until crispy in a non stick pan. Once the haloumi has cooled cut it into cubes. Dress the kale then toss the haloumi through the salad. 

For the dressing combine all of the ingredients, mix well and season to taste. 

Enjoy.