Butternut squash with rosemary and halloumi

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Trying to eat more vegetarian meals? Halloumi is your new best friend and pairing it with butternut squash and rosemary is a great place to start.

Method

For the butternut squash, place the butternut squash, olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
For the halloumi, heat the oil in a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.
Serve the butternut squash on a warm plate with the fried halloumi on top.

200g/7oz butternut squash, seeds removed and thinly sliced

1 clove garlic, sliced

2 tbsp chopped fresh rosemary

salt and freshly ground black pepper

1 tbsp olive oil

2 tbsp olive oil

100g/3Â½oz halloumi, sliced into three pieces

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