Warm roasted squash salad with halloumi

Published 7 November, 2016

Rustle up this warming winter salad for a tasty lunch or light dinner.

Makes: 4
Prep time: 10 minutes
Cook time: 30 minutes
SmartPoints: 7 per serving                                                                     

2 medium red onions, cut into small wedges
1 butternut squash, de-seeded and cubed
2 medium peppers, de-seeded and chopped
6 small tomatoes on the vine
2 garlic cloves, crushed
1 teaspoon dried rosemary or 1 sprig of fresh rosemary
1 tablespoon olive oil or use chilli oil
250g light halloumi, sliced or torn roughly
145g rocket and spinach salad
2 teaspoons balsamic vinegar glaze

  • Preheat the oven to gas mark 6/200°C/ fan 180°C. Place the vegetables, garlic and rosemary in a nonstick roasting tin, drizzle with the oil and season. Toss well to coat everything in the oil. Place in the oven and roast for 25–30 mins, stirring occasionally.
  • Arrange the halloumi on top of the roasted vegetables and place under a hot grill for 1–2 mins or until starting to brown.
  • Scatter the rocket and spinach salad on a serving platter and lightly toss with the roasted vegetables and halloumi slices. Drizzle with the balsamic glaze.