Roasted squash & halloumi salad with mixed grains and green harissa

1. Preheat the oven to 200°C, gas mark 6. Halve and trim the squash, deseed it, then slice into 1cm thick half moons (no need to peel it). Toss the squash with 2 tbsp oil and season well. Spread out, in a single layer, on a lined baking tray (you may need 2 trays) and roast for 30-35 minutes, until charred on the edges.

2. Meanwhile, cook the spelt according to pack instructions. To make the harissa, tip all the ingredients and 1 tsp sea salt flakes into a blender and pulse to a rough paste, adding enough oil to make a spoonable sauce. Taste and adjust the seasoning.

3. Stir a couple of spoonfuls of the harissa with the cooked spelt and spread out on a platter. Put the rest of the sauce in a small serving dish. Fry the pumpkin seeds in a little oil until starting to pop. Set aside.

4. Use the same pan to fry the halloumi slices on both sides until golden brown. Alternate slices of squash and halloumi over the top of the spelt. Drizzle over some of the extra sauce, sprinkle over the fried seeds then serve with any remaining sauce on the side.