Roasted Butternut Squash and Halloumi Cheese

Nutrition per serving

Calories	1,214 kcal
Protein	47.6 g
Carbs	97 g
Fats	74.5 g
Saturated Fat	30.9 g

Monounsaturated Fat	19.4 g
Polyunsaturated Fat	8.1 g
Sugars	12.5 g
Fiber	21.7 g
Sodium	2,362 mg

Ingredients

	Butternut Squash
	Red Bell Pepper (capsicum)
	Vegetable Stock Cube
	Pine Nuts, dried
	Vinegar, White Wine
	Baby Rocket
	Bulgur Wheat
	Halloumi
	Olive Oil
	Olive Oil

Preparations
1. Preheat oven to 210 C (410 F)

2. Cut ¼ of the butternut squash. Peel and scoop out the seeds. Cut into 1cm cubes.

3. Core ½ a pepper and slice into 2cm chunks.

Cooking Instructions
1. Place the butternut squash, red peppers into a mixing bowl with a tablespoon of olive oil. Mix well to coat and tip out onto a baking tray. Place on the top shelf of the oven and cook for about 15-20 minutes until tender.

2. Bring 150ml of water to boil and add the stock pot and stir to dissolve. Add the bulgur wheat, cover with the lid, remove from heat and set aside for about 20 minutes until liquid absorbs. Use a fork to fluff up and break up the grains.

3. Meanwhile, place pine nuts into a dry frying pan on medium-heat. Stir frequently and cook for about 3 minutes or until golden brown. Remove to a bowl and set aside.

4. Return the same pan to medium-high heat. Coat the halloumi cheese with a tsp of olive oil. Place in the pan and cook for about 2 minutes each side until golden brown.

5. In a mixing bowl, add the cooked bulgur wheat, roasted butternut squash/peppers with a teaspoon of olive oil, white wine vinegar and mix well the coat. Add the rocket and a large pinch of salt and toss well to combine.

6. Serve in a bowl with the halloumi cheese and pine nuts on top.