Ingredients

• 200g/7oz butternut squash
• seeds removed and thinly sliced
• 2 tbsp olive oil
• 1 clove garlic
• sliced
• 2 tbsp chopped fresh rosemary
• salt and freshly ground black pepper
• 100g/3½oz halloumi
• sliced into three pieces

Directions

• 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.