Butternut squash with rosemary and halloumi

Ingredients

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The following ingredients have 1 Servings

• 200g/7oz butternut squash, seeds removed and thinly sliced
• 1 tbsp olive oil
• 1 clove garlic, sliced
• 2 tbsp chopped fresh rosemary
• salt and freshly ground black pepper
• 100g/3½oz halloumi, sliced into three pieces

Instruction

• For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
• Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
• For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.
• Serve the butternut squash on a warm plate with the fried halloumi on top.