Honey-roasted sweet potato and squash with halloumi
(aka "The Valli Special")

Cook time: 1 hr 10 minutes

• 120g Giant Cous Cous
• 220ml Boullion
• 1 block of halloumi/feta cheese cut into small cubes
• 6 large garlic cloves peeled and sliced thinly
• 2-3 large sweet potatoes cut into large wedges
• 2-3 red chillies sliced into thin rounds
• 1 small butternut squash seeds removed, cut into wedges
• 4-5 tbsp maple syrup
• 3 tbsp olive oil
• 1½ tbsp toasted sesame oil
• handful mixed seeds pumpkin, sunflower, linseed
• White wine to taste
• salt and freshly ground pepper to season
• 2 bags fresh basil leaves
• 2 tbsp greek yoghurt
• splash of water
• 2 tbsp pine nuts
• 2 tbsp virgin olive oil
• 2 garlic cloves peeled

1. Put the wedges into a mixing bowl and then drizzle with the maple syrup, olive and sesame oil. Toss everything together so that they are coated in the oil. Season with salt and pepper, add the garlic and chillies and roast in the oven for 45 minutes. Check on them once or twice and toss them round a bit.


2. 10 mins before the veg is ready, fry the cous cous in some oil until it turns golden. Then add white wine, then Boullion and gently simmer until absorbed.


3. Once the vegetables are fork tender, add the cheese and roast for a further 10 minutes (halloumi) or until it starts to melt (feta). Bowl up, then pour any remaining juices into the cous cous and allow to absorb before adding to bowls.


4. Put the pine nuts, basil leaves, garlic, yoghurt, water, and oil in a mini chopper or blend and blitz until smooth. Drizzle the basil oil over the dish and scatter with the mixed seeds.