Butternut Squash and Halloumi Salad with Roasted Aubergine

Preheat the oven to 180C.

Peel and chop the beetroot into 2 cm cubes, and chop the squash into small batons.

Place the chopped vegetables on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven to cook until easily pierced with a fork.

Peel and finely chop the garlic.

Peel and slice the red onion.

Slice the halloumi into thick slices.

Finely chop the parsley.

Halve and juice the lemon. Using the correct amount of the lemon juice, mix together the yoghurt and lemon juice. Season with salt and pepper and place in the fridge.

Thickly slice the aubergine. Season with salt and pepper and coat evenly with paprika.

Heat the olive oil in a pan over high heat.

Place the aubergine in the pan and cook until the outside is golden and beginning to soften.

Remove the vegetables from the oven and transfer the aubergine from the pan ontop of the vegetables. Place the aubergine and vegetables back in the oven.

Drain the excess oil from the pan and return to the heat.

Add the garlic to the pan and cook until fragrant (30 seconds)

Add the red onion to the pan.

Drain the chickpeas and then add to the pan. Continue to cook until the chickpeas are warmed through and the onions are translucent.

Distribute among serving plates.

Add the halloumi slices to the pan and cook on both sides, turning once until browned slightly on the outside and warmed.

Transfer the halloumi to the serving plates, serving atop the chickpeas.

Remove the aubergine and vegetables from the oven. Distribute the vegetables among the serving plates.

Place the aubergine atop the vegetables.

Garnish with parsley.

Drizzle yoghurt over the top of the warm chickpea salad and serve.