Butternut Squash and Halloumi Salad with Roasted Aubergine

Preheat your oven to 200 degrees. Arrange the sliced butternut squash, aubergine and chopped beetroot on a baking tray. Drizzle with 1 tablespoon of olive oil per person, sprinkle with paprika, salt, and pepper to taste. Roast in the oven for 25-30 minutes until tender and slightly caramelized.

While the vegetables are roasting, rinse the chickpeas and pat them dry with a paper towel. Toss the chickpeas with the remaining olive oil, spread them on a separate baking tray, and roast for 20 minutes until crispy.

For the dressing, mix the yoghurt with the lemon juice, chopped garlic, and chopped parsley. Season with salt and pepper to taste and set aside.

Once the butternut squash and aubergine are done, remove them from the oven and let them cool slightly.

In a grill pan over medium heat, grill the halloumi slices for 2-3 minutes on each side, until golden brown and crispy.

In a large mixing bowl, combine the roasted butternut squash, aubergine, crispy chickpeas, sliced red onion, and chopped beetroot.

Add the grilled halloumi to the salad. Drizzle with the yoghurt dressing and gently toss to combine everything.

Serve the salad immediately, garnished with additional chopped parsley if desired.