Ingredients
225g Halloumi, cut into chunks
500g squash, peeled and cut into chunks
2 tbsp olive oil
Squash seeds
½ tsp chilli powder
½ tsp chilli flakes
1 red onion
1 tbsp cider vinegar
330g cooked beetroot
80g baby leaf rocket salad
½ tsp wholegrain mustard
¼ tsp sugar

Method
Preheat oven to 180c.

Peel and chop the squash into bite sized chunks, disregarding the inner stringy bits but keeping the seeds.  Put the squash into the oven with a tbsp of oil and some salt and pepper.

Meanwhile, finely slice a red onion and put into a tbsp of cider vinegar to gently pickle a little.

Wash the squash seeds and dry, put 1 tsp of olive oil over along with ½ tsp of chilli powder and ½ tsp of chilli flakes.

Cut some halloumi into chunks.  Once your squash has been in the oven for 15 minutes, toss the squash around and add the halloumi.  Put the seeds into the oven.

Shake both the squash and seeds after 15 more minutes.

When your squash only has 5 minutes remaining, cut some ready cooked unpickled beetroot into quarters (or if large, smaller pieces) and finish off your dressing by draining the vinegar into a serving dish and add ½ tsp whole grain mustard ¼ tsp sugar and ¼ tsp of salt. Give it a good stir and add 1tbsp olive oil, thoroughly whisk together.

After the squash has roasted and is soft, put a bag of rocket salad into the dish and toss in the dressing.  Add the onions, squash, halloumi and beetroot and gently mix.  Top with the seeds and enjoy with a piece of fish or lamb.