Preheat the oven to 180°C

• Add the chopped butternut squash to a large baking tray with a 1.5 tbsp of olive oil. Season with 1½ tbsp of paprika, pinch of salt & pepper and a drizzle of honey. Use your hands to ensure everything is evenly coated and pop in the oven for 25 minutes.
• Drain and pat the chickpeas dry. Add them to a bowl & toss them with a tsp of paprika.
• Whilst the butternut squash is roasting in the oven, use this time to fry the halloumi with ½ tbsp of olive oil. Fry each side for around 3 minutes or until golden brown.
• When the 25 minutes timer goes off, add the chickpeas to the baking tray to roast for a further 15 minutes with the butternut squash. Use a spatula to incorporate the chickpeas with the squash.
• Place the butternut squash and chickpeas onto a plate to cool as the squash is best served cold. Assemble your salad with a base of rocket, a large spoonful of the squash/ chickpea mix, some halloumi and top with a sprinkle of pomegranate seeds.