Butternut & Halloumi Stew with Harissa & Walnuts

The creamy, sweet butternut works well with the salty, soft halloumi, all brought to life with a generous amount of harissa and garlic

This is especially good if you make it 24 hours, leaving out the walnuts. Reheat in the oven, then add the walnuts towards the end

In the original class, we served this with tahini mashed potato, but it also works well with warmed flatbreads and a spoonful of Greek yogurt

Ingredients

1 small butternut squash – peeled, deseeded and diced

Olive oil

2-3 ripe tomatoes (or a tin of good quality tomatoes) – diced

1 onion – peeled and sliced into half rings

5 cloves garlic – peeled and roughly chopped

2 tablespoons harissa paste (any of the Belazu ones are great)

200g halloumi cheese – diced

50g walnuts – broken into rough chunks

Sea salt

Freshly ground black pepper

Handful of parsley – roughly chopped

Method

Heat the oven to 200C

Put the diced squash in an oven dish (large enough for it to hold everything eventually), drizzle with olive oil, season with salt and pepper and roast in the oven for 20 minutes

Meanwhile, take a frying pan, heat a little olive oil and fry the onion until softened. Add the garlic and continue to fry until the onions are browned. 

Add the onions, garlic, tomatoes, harissa and halloumi cheese to the roasted squash and mix well. Season with salt and pepper if required, then cover with foil and return to the oven for a further 20 minutes

Remove the foil, stir gently, then scatter the top of the dish with walnuts and return once again to the oven for a further 10 minutes

Finish off with the chopped parsley before serving

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