1 butternut squash, skin off, deseeded and cut into thin slices
1 chilli, sliced
3 sprigs of rosemary, chopped
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
225g halloumi, cut into slices
Add the Lucy Bee Coconut Oil to a frying pan, on a low heat, along with the butternut squash, chilli, rosemary and seasoning. Let this cook until the squash is soft all the way through, turning a couple of times.
Remove from the pan and add the halloumi - you may need to add a little extra Lucy Bee Coconut Oil.
Fry for 3-4 minutes on each side until golden brown.
Serve the butternut squash with the halloumi. I like this as a side dish served with lamb or added to a salad.