This is the perfect dish for putting in the middle of the table and letting everybody tuck in. It’s a combination of everything you could possibly want; sweet, nutty squash, salty crispy cheese, a kick of chilli and the tang of limes. My mouth is watering as I write this.
1 Butternut squash
3 medium sized sweet potatoes
3 tbsp of olive oil, plus extra for a drizzle
2 garlic cloves, crushed
sea salt and black pepper
3 medium red onions
1 red chilli
1 block of halloumi cheese (250g)
1 handful of coriander
1 handful of mint
Pre heat the oven to 180c
Peel the butternut squash and sweet potato and chop into chunks the same size and throw them into a bowl. Drizzle with olive oil and season with salt and pepper.
Crush the garlic coves and add to the bowl.
Peel the red onions and cut into 4 to 6 pieces, try not to remove the core of the red onion as it will help the onion pieces hold together when cooking.
Spread the vegetables out on a large baking tray and roast for 25 minutes or until they are tender.
When the vegetables are cooked, turn the oven off and leave them in the oven to keep warm.
Finely chop the red chilli, roughly chop the herbs and slice the Limes into quarters.
Cut the halloumi into 1cm slices and drizzle with a little oil.
Heat a non stick frying pan and cook the cheese on each side until golden and crisp.
Remove the vegetables from the oven and tip on to a large sharing plate. Top them with the chilli, slices of cheese and lime wedges
Scatter the chopped herbs on top of the dish.
Finally when you serve make sure you squeeze the lime wedges all over the dish to really give the whole dish an amazing tang.