For two portions:
1 small Hokkaido pumpkin (or butternut squash)
1 small sweet potato
1 medium aubergine
3 slices halloumi cheese
1 medium onion
2 cloves of garlic
olive oil, lemon juice
250ml stock (vegetable or chicken)
yoghurt to serve with
Preheat the oven to 200°C (180°C fan).
Dice the pumpkin, sweet potato and aubergine without removing the skin. Spread out evenly on a baking tray. Top with chopped onion and garlic and drizzle with some olive oil. Season with pepper and salt and roast in the oven for 20 minutes. Toss the vegetables and roast for another 15-20 minutes. Leave to cool.
In the meantime, panfry the halloumi in a griddle pan. Season with salt, pepper, and lemon juice. Chop into small chunks.
Roast vegetables and halloumi can be stored in the fridge until use.
Bring stock to a boil and pour over the couscous. Leave to soak for 10 minutes before adding some chopped fresh mint.
Before serving, mix couscous with vegetables and halloumi cheese. Serve topped with some yoghurt.