Ingredients:

  • 3 tablespoons olive oil
  • 500g butternut squash, peeled, deseeded, and cut into thick strips
  • 2 red peppers, deseeded and cut into thick strips
  • 2 red onions, cut into wedges
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 4 teaspoons harissa paste
  • 225g halloumi cheese, sliced into 1/4-inch thick pieces
  • 100g baby salad leaves (mixed greens, rocket, spinach, etc.)

Instructions:

  1. Preheat oven to 220°C (425°F / Gas Mark 7). Drizzle 2 tablespoons of olive oil into the roasting tin.
  2. Toss squash, red pepper, and red onion in the oiled roasting tin. Season with salt and pepper. Roast for 10 minutes.
  3. While vegetables roast, whisk together 1 tablespoon olive oil, lemon juice, and harissa paste in a small bowl.
  4. Toss halloumi slices in the harissa marinade, ensuring each slice is coated. Marinate for at least 5 minutes (while veggies are roasting).
  5. After 10 minutes of roasting the vegetables, add the marinated halloumi to the roasting tin, spreading evenly. Pour remaining marinade over the vegetables and halloumi. Return to the oven and roast for another 10 minutes, or until halloumi is golden brown and vegetables are tender.
  6. Spread baby salad leaves on a serving platter or individual plates. Top with the roasted butternut squash, peppers, red onion, and halloumi. Drizzle with any pan juices from the roasting tin. Serve immediately.