• 80g halloumi Halloumi
• 200g sweet potato Sweet Potato, baked
• 80g cauliflower Cauliflower, boiled
• 80g butternut squash Butternut Squash, roasted
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the cauliflower and butternut squash, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the cauliflower and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and halloumi, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.