Haloumi and Butternut squash salad ….
Butternut squash, diced
Dried combined herbs
Coat the diced butternut squash with olive oil and place on baking tray, sprinkle with dried herbs, salt and pepper then add one other glug of oil.
Roast in oven at 200’c till comfortable and roasted.
Shred sufficient lettuce to decorate a dinner dimension plate.
Slice the spring onions on the diagonal to have skinny slithers.
As soon as butternut roasted flip off oven and go away the tray to remain heat.
Reduce the block of halloumi by means of the centre to create two halves, pan fry in somewhat oil till crispy on either side.
Toss the shredded lettuce and butternut squash, then add spring onions, walnuts, cranberries and cress to the plate
Place the Haloumi and gown the salad with the olive oil ftom the roasting tray and pomegranate molasses, lastly sprinkle the pink chilli slices ….
Easy however scrumptious