Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Drizzle 2 tablespoons of olive oil into a roasting tin. Tip the slices of squash, red pepper and red onion into the tray and turn in the olive oil. Season with salt and pepper
Roast in the oven for 10 minutes.
Meanwhile, make a simple marinade for the halloumi by combining 1 tablespoon of olive oil with 4 teaspoons of harissa and the juice of a lemon. Chop the halloumi into thick slices and marinate for 5 minutes.
After the vegetables have been roasting for 10 minutes, add in the halloumi and tip the marinade over the vegetables and cheese. Turn everything in the marinade and then roast for a further 10 minutes.
To serve, make a bed of baby salad leaves and arrange the halloumi cheese and vegetables over the top. Drizzle over the juices from the tray, and serve just as it is or with a glass of white wine and some crusty white bread.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.