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I love it when the contents of your fridge just come together nicely to make an unplanned delicious (and quick) meal. This lovely warm salad is now a favourite in my household. It is warm so you feel like you have had a hearty meal but the lovely light flavours of the fennel and pomegranate make it a suitably summery dish. And of course it is packed full of nutritious foods. Here is the recipe. The quantities are approximate amounts, just add in more or less as you chose (I recommend using organic products where possible).:


1 portion halloumi cheese (add however much you like - all the ratios can be made into a metabolic balance version if on your plan)
1 Fennel bulb
1 small butternut squash (or half a large one)

1 pomegranate
4 garlic cloves
Handful of Thyme leaves
Handful of oregano leaves
Olive OIl
Squeeze lemon juice


  • Preheat your oven to 180°C
  • Chop the Butternut squash up into small cubes and place into an ovenproof dish (I like to use a pyrex glass dish as it is less toxic than non-stick pans), add a little olive oil and mix to cover the butternut squash. Place in the oven for 15 minutes
  • Meanwhile chop the fennel into slices and add to the pan once the butternut squash has been in for 15 mins (I prefer my butternut squash more well done than the fennel but you can add in all at the same time if you prefer), along with the garlic cloves, asparagus and half of the herbs for another 25 minutes or until brown
  • When the vegetables have around 10 minutes left cut your halloumi into chunks and add it to a preheated frying pan or iron skillet. Squeeze some lemon juice on top and cook on a low heat, turning regularly until lightly browned.
  • Remove your vegetables from the oven and sprinkle with pomegranate seeds and the remaining herbs, then top with the halloumi and serve

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