Spiced Roast Butternut Squash with Halloumi, Pomegranate and Tahini Dressing

Ingredients

• 900 g butternut squash
• 250 g halloumi
• 80 g pomegranate seeds
• 3 tbsp tahini
• 1 lemon
• 1 tsp ground cinnamon
• 3 tbsp olive oil
• 15 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Peel, deseed and cut the butternut squash into large wedges. Toss with 2 tbsp oil, cinnamon and seasoning, and roast for 30-35 minutes until golden.

2. 2

   Slice the halloumi into 8 slices. Heat 1 tbsp oil in a frying pan over a high heat and fry the halloumi for 2 minutes each side until golden.

3. 3

   Whisk the tahini with the lemon juice, 3 tbsp water and a pinch of salt to make a pourable dressing.

4. 4

   Arrange the roasted squash on a large platter, top with the halloumi slices, scatter over the pomegranate seeds and coriander leaves.

5. 5

   Drizzle the tahini dressing generously over the platter and serve immediately.