- 1 medium butternut squash
- 4 small uncooked beetroot
- 2 small red onions, quartered
- 3 large cloves garlic, peeled
- Olive oil
- 150g (5oz) halloumi, cut into 2cm (3/4in) cubes
- 400g (14oz) tin chickpeas, drained
- Ground coriander seeds
- 1tsp sumac
- Parsley leaves, to serve
- Extra virgin olive oil, to serve
- Heat the oven to 200°C (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove the reserve of seeds. Halve or quarter the beetroots, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot in tin foil and place in a separate baking tray.
- Put the squash and beetroot in the oven and roast for 40 minutes, or until tender, turning the onions occasionally - the times may vary and the squash may cook before the beetroot. Remove the squash seeds when coloured and crisp.
- Just before serving, take the squash and onions out of the baking tray and add the halloumi to the tray (with any oil that remains). Place in the oven and cook for about 10 minutes or until golden.
- To serve, combine the vegetables and halloumi with the chickpeas, spices and parsley leaves. Season with salt and freshly ground pepper and serve drizzled with a little extra olive oil. Serve warm or at room temperature.
You can vary this recipe using other vegetables that roast well, such as halved carrots (40 minutes), asparagus (10-12 minutes) or halved courgettes (10 minutes).