Warm halloumi, spelt and roast seasonal veg salad | Second Nature Guides

Ingredients

• 1 small seasonal squash or ½ a larger squash
• 1 bulb fennel
• 1 small red onion
• 1 tbsp extra virgin olive oil
• 250g rainbow or green chard
• 250g halloumi
• 90g pearled spelt
• 1 tsp bouillon powder or ½ a vegetable stock cube
• 70ml extra virgin olive or cold-pressed rapeseed oil
• 30ml sherry vinegar
• 2 tsp Dijon mustard
• ½ tsp chilli flakes