1 MEDIUM BUTTERNUT SQUASH (PEELED, SEEDS REMOVED AND THINLY SLICED), 1 SLICED CLOVE GARLIC, SALT AND FRESHLY GROUND BLACK PEPPER, 1 PACK OF HALLOUMI (DRAINED AND THINLY SLICED), 1 PACK OF READY COOKED PUY LENTILS, FINELY CHOPPED PISTACHIO NUTS, FINELY CHOPPED PARSLEY, ZEST OF 1 LEMON, OLIVE OIL, WHITE BALSAMIC
ROAST THE BUTTERNUT SQUASH WITH 1 TBSP ON OLIVE OIL, GARLIC, SALT & PEPPER FOR APPROX 30 MINUTES, UNTIL COOKED. HEAT A FRYING PAN OVER A LOW HEAT AND FRY HALLOUMI SLICES, UNTIL GOLDEN-BROWN. HEAT THROUGH PUY LENTILS FOLLOWING INSTRUCTIONS ON BACK OF PACKET. USING A LARGE FLAT DISH, POUR LENTILS OUT AND ARRANGE ROASTED SQUASH AND HALLOUMI OVER THE TOP. DRESS WITH OLIVE OIL & WHITE BALSAMIC AND SCATTER CHOPPED PISTACHIOS, PARSLEY & LEMON ZEST
DELICIOUS AS AN ACCOMPANIMENT TO MEAT OR FISH, OR GREAT AS MEAL ON ITS OWN