Roasted Butternut, Peppers & Red Onion with Chickpeas & Halloumi with Pomegranate Dressing
Ingredients
- 200 g butternut squash use frozen or fresh (peeled), cubed into small 1" pieces.
- 1 green bell pepper washed, seeds and core removed, chopped chunky
- 1 red bell pepper washed, seeds and core removed, chopped chunky
- 10 cherry tomatoes washed, halved
- large large red onion peeled, sliced
- 100 g halloumi sliced
- 200 g chickpeas 1 tin, rinsed and drained
- 1/2 TBSP olive oil
- salt and pepper to season
Dressing
- 1 TBSP balsamic vinegar
- 1 large clove garlic minced
- 1/4 pomegranate - seeds only
Instructions
- Prepare all of the ingredients of the main dish as outlined.
- Place all of the prepared ingredients into a large bowl and mix with the olive oil - use clean hands or a large spoon.
- Spread the ingredients onto a large oven tray and spread evenly, before placing the tray in a preheated oven at 180 degrees for 20-25mins or until the ingredients are starting to brown and the butternut is cooked through. Turn the tray around and move the ingredients on the tray half way through cooking to ensure even heat distribution.
- While the ingredients are cooking, prepare the dressing by placing all items into a jar, add a splash of water to thin and secure the lid and give it a shake. Alternatively, place in a bowl and stir together with a spoon. Leave to one side for serving.
- Once the food has cooked, remove from the oven and allow to cool slightly before serving with the dressing and a side of green leaves.
Nutrition
Calories: 478kcalCarbohydrates: 51gProtein: 21gFat: 23g
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