Pumpkin, kale and halloumi traybake

Name: Pumpkin, kale and halloumi traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 500 g pumpkin or butternut squash flesh, cut into 2.5cm chunks; 1 red onion, cut into wedges; 1½ tbsp olive oil; ½ tsp cumin seeds; ½ tsp hot smoked paprika; 2 garlic cloves; 150 g whole leaf kale, stems removed, leaves torn; 250 g pack halloumi, sliced; 1 unwaxed lemon, zest and juice; 1 tsp nonpareille capers

Don't bin the flesh from your Halloween jack-o-lantern! Make it the star of this easy traybake (or use butternut squash), where it develops a deep, caramelised flavour. You can use feta or any other salty cheese instead of halloumi - just crumble and scatter it over everything just before serving.

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Gluten freeVegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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500g pumpkin or butternut squash flesh, cut into 2.5cm chunks
1 red onion, cut into wedges
1½ tbsp olive oil
½ tsp cumin seeds
½ tsp hot smoked paprika
2 garlic cloves
150g whole leaf kale, stems removed, leaves torn
250g pack halloumi, sliced
1 unwaxed lemon, zest and juice
1 tsp nonpareille capers

Preheat the oven to 220°C, gas mark 7. Put the pumpkin or squash and onions in a large roasting tin with ½ tbsp oil, the cumin and paprika; season and toss together. Roast for 20 minutes or until tender. Reduce the oven to 200°C, gas mark 6.
Put the garlic and kale in another tin, drizzle with ½ tbsp oil and season. Add the halloumi to the squash tin and roast both tins for 15-20 minutes, or until everything is golden.
Squeeze the roasted garlic out of the skins and into a small bowl. Mash with a fork, then whisk in the lemon zest and juice, capers and remaining ½ tbsp oil. Tip the kale into the squash tin, drizzle over the dressing and stir before dividing between 2 plates.