Roast Vegetable and Haloumi Salad

Sometimes it’s nice to have a go-to Winter salad and it’s easy to feel healthy when you eat this one.

1. Preheat the oven to 210˚C or 200˚C Fan.
2. Peel and cut the butternut squash into cubes roughly 3cm³.  Put them into an oven dish, drizzle with half of the oil and sprinkle over the dried herbs and sea salt and a good grind of pepper.  Give the cubes a toss in the oil and herbs to cover and put the dish in the oven for 15 minutes.
   
3. While the butternut is cooking, prepare the courgettes.  Remove the ends and cut them in half lengthwise and then each half in half again lengthwise.  Cut these lengths into pieces roughly the same size as the butternut. Put the pieces in a bowl and mix in the remaining oil and a little sea salt and black pepper.  When the butternut has been cooking for 15 minutes add the courgette pieces to the oven dish and continue cooking for a further 10 minutes.
   
4. Next, cut the haloumi into cubes of a similar size to the butternut and courgette.  When the courgettes have been cooking for 10 minutes, add the haloumi and continue cooking for another 15 minutes.
   
5. Put all dressing ingredients into a small bowl and whisk to combine.
   
6. When the roast vegetables have finished cooking, put them in a large salad bowl with the spinach and pomegranate seeds and the salad dressing and give everything a good mix.