Radicchio, Squash And Halloumi Salad - cooking recipe

Ingredients

2 1/4 lb winter squash, cut into 12 wedges
6 oz halloumi cheese, cut horizontally into 4 slices then cut each slice into 4 triangles
7 oz radicchio, trimmed, leaves separated
6-8 sprigs fresh flat-leaf parsley, leaves picked
3/4 cup roasted pumpkin seeds
1/4 cup lemon juice
2 tbsp olive oil
1 tbsp baby capers, rinsed

Preparation

Boil, steam or microwave squash until tender then drain.
Oil a grill pan (or grill) and place over medium-high heat. Working in batches, cook squash and halloumi until browned.
Place radicchio in a large bowl with parsley. Whisk together lemon juice, olive oil and capers then drizzle over salad and toss to combine. Distribute between serving plates and top with squash, halloumi and pumpkin seeds.