Hit a protein intake in a vegan way with this traybake influenced by the amazing recipes of Waitrose!
Perfectly celebrating the deep flavours of autumn combined with a roasting tin. Amazing zing and bite from fresh lemon and buttery saltiness of halloumi. What's not to love?
500g of butternut squash diced
2 shallots halved
2 tbsp olive oil
1 tsp cumin seeds
1 tsp smoked paprika
1/4 tsp chilli powder
2 cloves garlic (whole and unpeeled)
150g full leaf kale
250g pack light halloumi (break lengthways)
1 lemon zest and juice
Pre-heat oven to 220*. Put the butternut and shallots in a large roasting tin with 1 tablespoon of oil, salt, cumin and paprika. Roast for 20 minutes until the butternut is tender, reduce the oven to 200°.
Put the garlic (unpeeled) and kale in another tin and drizzle with half a tablespoon of oil and salt. Add the halloumi to the pumpkin tin and roast both tins for 15 to 20 minutes until everything is golden.
Remove the garlic from its skin into a small bowl and mash with a fork, adding the lemon zest, juice and the remaining half a tablespoon of oil. Tip the kale into the butternut tin, drizzle over the dressing and stir together and serve.
P: 37 C: 55 F: 28 Fibre: 8g