Savoury Squash Pancakes with Halloumi


  • 450g Butternut Squash
  • 1tsp Smoked Paprika
  • 20g Parmesan
  • 2 Eggs
  • 80g Wholemeal Flour (RudeHealth)
  • 1/2tsp Rapeseed Oil
  • 100g Halloumi
  • 80g Baby Kale
  • 10 Cherry Tomatoes
  • 8 Olives
  • 1/2tbsp Mixed Seeds


  • Pre heat oven to 200°c.
  • Remove the skin and seeds from the butternut squash and chop into 2cm cubes. Place on a baking tray. Massage with smoked paprika and roast for 30-40mins or until soft.
  • Blend together the cooked squash, grated parmesan, eggs and flour (add a splash of water in you need).
  • Heat ½ tsp of rapeseed oil in a pan. Once hot poor in 1/6 of the batter. Cook for 2-3mins on each side.
  • Once all 6 pancakes are made pan fry the 4 slices of halloumi.
  • Layer pancakes with halloumi and serve with baby kale, tomato and olive salad.
  • Sprinkle over some mixed seeds for an added crunch.

Protein: 39g

Carbs: 47g

Fat: 24g

Calories: 614

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