Warm roasted squash salad with halloumi
2 medium, red, cut into small wedges
1 portion(s), deseeded and cubed
Peppers, All Types
2 medium, deseeded and chopped
2 clove(s), crushed
1 teaspoons, level, or 1 sprig of fresh rosemary
1 tablespoons, or use chilli oil
250 g, sliced or torn roughly
145 g, and salad spinach
2 teaspoons, glaze
- Preheat the oven to 200°C, fan 180°C, gas mark 6. 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.