Random Recipes
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 and halloumi is a great place to start.
Ingredients
For the butternut squash
- butternut squash: 200g/7oz butternut squash, seeds removed and thinly sliced
- olive oil: 1 tbsp olive oil
- garlic: 1 clove garlic, sliced
- rosemary: 2 tbsp chopped fresh rosemary
- black pepper: salt and freshly ground black pepper
- halloumi: 100g/3½oz halloumi, sliced into three pieces
Method
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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.
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Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
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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.
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Serve the butternut squash on a warm plate with the fried halloumi on top.
Butternut squash with rosemary and halloumi