Ingredients:

1/2 large butternut squash

Two onions, red or white

Peppers, one red one green or whatever you have 

Block of halloumi

Sprig of rosemary from the garden 

Few cloves of garlic 

Couscous 

Method:

Chop the peppers, onions and butternut squash into cubes that are roughly the same size, perhaps 1.5-2cm square.
Put all of the above into a roasting tin with the garlic roughly chopped and a little olive oil and a generous drizzle of olive oil. Pop into the oven for around half an hour at 180 and turn frequently until everything is nicely coloured and cooked through.

Make your couscous up with vegetable stock and add a little extra coriander and cumin if you wish. Allow to rest. 

Chop your halloumi and dry fry in a non stick frying pan. Your couscous will be perfect in the time it takes for your halloumi to colour. 

Assemble with couscous as your base, then veg and halloumi on top. It’s nice served with a spicy dressing that has a little poke to it. 

Perfect lunchbox fodder too so always make a little extra! Meat eaters also love this veggie delight and it’s super filling yet light and summery. I’ve also done this with a soft Somerset goat’s cheese instead of the halloumi and that goes really well with the rosemary roasted veg too.

Enjoy!