Cavolo nero with roasted squash and halloumi

• Preparation time:15 minutes
• Cooking time:30 minutes
• Total time:45 minutes

Serves: 4

Ingredients

½ butternut squash, deseeded and cut into 2-3cm chunks (about 650g prepared weight)
2 red onions, cut into wedges
3 tbsp olive oil
½ lemon, juice
1 small garlic clove, finely grated
½ tsp honey
1 red chilli, sliced (deseeded, if liked)
200g Cavolo Nero
250g Freekeh
150g Halloumi

Method

1. Preheat the oven to 220˚C, gas mark 7. Toss the squash and red onion with 1 tbsp oil and spread over a parchment- lined baking tray. Season and roast for 20 minutes. Meanwhile, make the dressing by mixing the remaining 2 tbsp oil, lemon juice, garlic, honey and red chilli; season and set aside.

2. Turn the oven down to 180˚C, gas mark 4. Strip the cavolo nero leaves from the stalks (save the stalks for soups or smoothies) and tear into 6-7cm pieces. Combine with the squash in the roasting tray and roast for 5 minutes. Next, stir in the freekeh and roast for another 5 minutes.

3. Meanwhile, heat a large frying pan over a high heat. Cut the halloumi into 12 slices and fry for 1-2 minutes on each side until golden (you may need to do this in batches). Transfer the squash, cavolo nero and freekeh mixture to a large serving plate. Arrange the hot halloumi on top and spoon over the dressing.

You could replace the freekeh with bulgar wheat or puy lentils.

This recipe came from the Waitrose & Partners November 2018 recipe card collection.