This makes a warm salad which makes a great lunch. This serves 4 but can be adjusted.

  • 1 large butternut squash
  • Olive oil
  • Seasoning

Peel, de-seed and chop your squash into bite-sized lumps. Place in a roasting tin, toss in oil, season and roast for 30-40 minutes until soft. Toss halfway through so it gets a bit charred on all sides. Remove when cooked and keep warm.

Near the end of cooking time,

  • 225gm couscous
  • Same volume of boiling vegetable stock made with a cube or powder

Put the couscous in the stock and cover. Leave for 5 minutes then fluff with a fork.

  • Pack of halloumi
  • Olive oil

Put a splash of oil in a frying pan and heat. Chop the halloumi into cubes about 12mm across. Fry the cubes in the oil over a medium heat, turning so all sides are tinged brown.

  • Chopped parsley or coriander leaves
  • Pomegranate seeds (frozen defrosted works too)

Assemble your salad tossing together couscous, squash, halloumi, parsley and pomegranate seeds.