About this recipe:Roasted butternut squash and halloumi salad with pine nuts, beans and couscous or lentils. Healthy but super yummy! This is a fab accompaniment to a BBQ or gorgeous as a light summer supper. Super easy and cheap.
Preheat the oven to 190 C / Gas 5. Peel and chop butternut squash into bite size chunks (not too thick) and coat in olive oil then season with salt and pepper.
Roast in the preheated oven until tender, about 20 minutes. Prepare couscous and boil beans for several minutes.
Roast pine nuts for 2 minutes and fry your halloumi until browned. I have an AGA and like to do this on the hob using my non-stick magic AGA paper.
Allow all ingredients to cool then add them to the couscous and add a home-made dressing of oil, honey and mustard.
Don't be afraid to try different dressings or veggies with this salad. It's really versatile! i.e. season veg like asparagus is a nice alternative to the beans.