Roasted Halloumi with Butternut Squash

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, and black pepper on a baking tray, spreading them in a single layer.

   Tip: Cut your squash cubes evenly so they roast at the same rate.

2. 2

   Roast the squash for 20 minutes until it begins to soften and develop golden edges, stirring halfway through.

3. 3

   Meanwhile, pat the halloumi slices dry with paper towels and season both sides with remaining salt and red chili flakes.

   Tip: Drying the cheese helps it develop a better crust when pan-frying.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sage leaves for 1-2 minutes until fragrant and crispy, then remove and set aside.

5. 5

   In the same skillet, add the halloumi slices in batches without overcrowding. Cook for 2-3 minutes per side until golden brown and a slight crust forms. Transfer to the baking tray with the squash.

   Tip: Work in batches to avoid steaming the cheese instead of browning it.

6. 6

   Return the baking tray to the oven for the final 8-10 minutes to warm everything through and allow the flavors to meld.

7. 7

   In a small bowl, whisk together the pomegranate molasses, honey, balsamic vinegar, and minced garlic.

   Tip: Make this dressing while the second batch of halloumi cooks to save time.

8. 8

   Transfer the roasted halloumi and squash to a serving platter, drizzle generously with the pomegranate dressing, and garnish with the crispy sage leaves before serving warm.

   Tip: Serve immediately while the halloumi is still warm and slightly squeaky.