Butternut squash with rosemary and halloumi
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.
Ingredients
For the butternut squash
- 200g/7oz butternut squash, seeds removed and thinly sliced
- 1 tbsp olive oil
- 1 clove garlic, sliced
- 2 tbsp chopped fresh rosemary
- salt and freshly ground black pepper
- 100²µ/3½´Ç³ú halloumi, sliced into three pieces
Method
For the butternut squash, place the butternut squash, 1 tablespoon of the 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 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.
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