Warm roasted butternut and halloumi salad with sundried tomato yoghurt and fresh basil

Method

Roast it  

1. Preheat oven to 230°C (or 210°C fan bake). 
2. Cut butternut in half lengthways, scoop out seeds with a spoon and discard. 
3. Cut butternut, onion, and beetroot into wedges. 
4. Toss on two lined oven trays with 2 tsp oil. Season lightly with salt and pepper and roast for about 25 minutes, until tender. 
5. Add sunflower seeds to tray for the final 5 minutes of cook time.  

Make it  

1. Combine vinegar, mustard, honey in a bowl.  
2. Once veggies have roasted, drizzle over dressing.  

Prep it  

1. Combine yoghurt and 2 tbsp of sundried tomato pesto in a second bowl. 
2. Pick basil leaves and set both aside to serve.  

Cook it  

1. Slice halloumi 1cm. 
2. When veggies have 10 minutes cook time remaining, cook halloumi.  
3. Heat 2 tsp oil in a non-stick fry pan on medium-high heat. 
4. Cook for 2-3 minutes each side, until golden. 
5. Remove from heat, drizzle over 2 tbsp of sundried tomato pesto and turn to coat slices of halloumi.  

Eat it 

1. Top mesclun and roasted veggies with halloumi, sundried tomato yoghurt and basil.