Directions

1. Preheat the oven to 180C.

2. Place the blueberries in a blender with the balsamic vinegar and orange juice and blend until smooth. Set aside.

3. Brush the butternut pieces with 1 teaspoon of olive oil and some black pepper and roast for 10 minutes. Meanwhile, brush the beetroot pieces with 1 teaspoon of olive oil and some black pepper. Add the beetroot to the butternut on the roasting tray and stir well. Roast the vegetables together for another 15 minutes.

4. Meanwhile, heat 1 teaspoon of olive oil on a non-stick pan over a medium heat. Fry the halloumi slices for a minute on each side. Remove the halloumi from the pan and keep warm.

5. Arrange the spinach and red onion on a serving platter. Add the roasted butternut and beetroot and the egg slices. Top with the warm halloumi and drizzle over the dressing. Serve without delay.