Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories459.7 kcal (23%)
Total Fat35.3 g (50%)
Carbs28 g (11%)
Sugars10.8 g (12%)
Protein16.3 g (33%)
Sodium1392.3 mg (70%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Preheat the oven to 200°C (Gas Mark 6). Peel the squash, cut in half lengthways and remove the
Step 2
seeds. Cut the flesh into chunks and place in a large roasting tin.
Step 3
2. Cut the peppers in half, remove the seeds and stalks, and cut into chunky pieces. Add to the roasting
Step 4
tin. Halve the onions, then cut into small wedges and add to the tin. Drizzle with olive oil, season with
Step 5
black pepper, and toss well. Roast for 35 minutes or until slightly caramelised around the edges.
Step 6
3. Remove the vegetables from the oven and sprinkle with the balsamic vinegar. Scatter the halloumi
Step 7
over the top and cook for a further 25 minutes, or until the halloumi is golden.
Step 8
4. Scatter the pine nuts and basil over the top and serve hot.
Step 9
Cook’s Tip: These vegetables generate a lot of steam, so use the biggest roasting tin you have, or 2
Step 10
smaller tins, swapping shelf positions halfway through cooking.
Notes
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Makes leftovers
