2 medium Onion(s), red, cut into small wedges
1 portion(s) Butternut Squash, de-seeded and cubed
2 medium Peppers, All Types, de-seeded and chopped
6 small Tomato, on the vine
2 clove(s) Garlic, crushed
1 teaspoons, level Rosemary, Dried, or 1 sprig of fresh rosemary
1 tablespoons Olive Oil, or use chilli oil
250 g Light Halloumi, sliced or torn roughly
145 g Rocket, and salad spinach
2 teaspoons Balsamic vinegar, glaze
Preheat the oven to gas mark 6/200°C/ fan 180°C. Place the vegetables, garlic and rosemary in a nonstick roasting tin, drizzle with the oil and season. Toss well to coat everything in the oil. Place in the oven and roast for 25–30 mins, stirring occasionally.
Arrange the halloumi on top of the roasted vegetables and place under a hot grill for 1–2 mins or until starting to brown.
Scatter the rocket and spinach salad on a serving platter and lightly toss with the roasted vegetables and halloumi slices. Drizzle with the balsamic glaze.