Roasted butternut-squash, halloumi and walnut tartines

Serves 2, generously Ingredients

1 small butternut squash

(about 300g) 1 red onion, cut into wedges 1 sprig rosemary 50g roughly chopped

walnuts 1 chopped red chilli 45ml maple syrup 45ml extra-virgin olive oil 15ml apple-cider vinegar 2 slices sourdough bread,

toasted 125g sliced halloumi A handful red-veined sorrel

Method

Preheat your oven to 180˚C/350˚f/gas mark 4. Wash the butternut squash and cut it in half vertically, removing the top and base, peel and then scoop out and discard the seeds. Cut the squash into even, bite-sized pieces and toss in a bowl with the onion and a generous splash of olive oil. Arrange on a baking tray, top with the sprig of rosemary, roughly pulling a few leaves from it, and roast for about 20–25 minutes or until the squash is tender. Remove from the oven and leave to cool slightly.

Meanwhile, mix together the walnuts, chilli, maple syrup, extravirgin olive oil, apple-cider vinegar and some seasoning, then set aside. Toast the sourdough and, in a small frying pan with a little olive oil, cook the halloumi for a few minutes on each side, until lightly browned.

Pour the walnuts and dressing over the onions and the butternut squash and toss together. Scatter with the red-veined sorrel and gently mix again.

To serve, spoon the butternut-squash mixture over the sourdough slices and top with a couple of slices of halloumi.