"We like to switch up the protein depending on the season and our cravings, but this is our current vegetarian favourite. It's not traditional by any means, but a wonderful way to get a rainbow of veg into our diets. The cubes of halloumi are joyful when roasted, as are the pops of toasted spiced pumpkin seeds. You could even drizzle them with a little honey for the last couple of minutes of cooking, leaning into a salty-spicy-sweet finish."
"Put the chopped squash in a large roasting tray, toss with the Cajun spice blend and three tablespoons of olive oil, and season generously. Roast for 20 minutes, stirring in the pumpkin seeds halfway through. After the squash has had 20 minutes, add the chopped halloumi to the tray and return to the oven for five to seven minutes, until everything is slightly charred."
Roasted spiced butternut squash cubes combine with toasted spiced pumpkin seeds and charred halloumi to form a colourful vegetarian taco filling. The squash is tossed with Cajun spice and olive oil, roasted at high heat, and seeds are stirred in halfway. Halloumi is added near the end to brown and blister. Warmed tortillas are filled with the roasted mixture, a lime-and-red-onion relish with sliced green chillies and chopped coriander, and cubed avocado. Optional finishes include a drizzle of honey on the seeds or halloumi and soured cream for serving.
Read at www.theguardian.com
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