½ Small Squash
½ Tin Black Beans
1 Red Pepper
Greens of choice
Salt and Pepper
2tsp Harissa Paste
2tsp Greek Yogurt (or plant based alternative)
Juice of ½ Lime
Slice the squash into semi circles. If you like to leave the skin on (I do) be sure to give it a good wash first. Spread it over a baking tray, drizzle in olive oil, salt and pepper and roast for 25 - 30 minutes on 180c.
Finely slice the red pepper and add it to the tray of squash once 15 minutes of the cooking time remains.
Drain and rinse the black beans, spread over a baking tray and squeeze over a full lime. Drizzle in olive oil and season with salt, pepper and chilli flakes. Bake for 10 – 15 minutes until cooked through.
Mix the harissa, yogurt and lime to make your dressing.
Build your salad bowl!
Add your greens to a plate / bowl. Slice then add the avocado. Once cooked, add the squash and red pepper then gently spoon over the black beans. If you would like to add halloumi; slice, pan fry and then place on top of the salad.
Drizzle on the harissa yogurt and there we have it! Lunchtime sorted!
Perfect to batch cook ingredients and use as part of a working lunch.