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.
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 the remaining oil in 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.