Grilled Halloumi, Red Pepper & Butternut Squash Burger Stack


  • 1 small butternut squash {although I just used the long stem part, the rest went in soup}
  • 2 large sweet ramiro peppers
  • 1/2 block of halloumi cheese {I used a 225g block of reduced fat Halloumi from Tesco}
  • 1 onion
  • 1 teaspoonful of agave nectar
  • 1 teaspoonful of smoked paprika & cayenne pepper


Remove skin from the butternut squash and slice six 1-2cm thick wedges horizontally across the long stem.

Add to a large pot of slightly salted water and bring to the boil. Simmer and cook until the squash slices are cooked through but won’t fall apart. (Take a small piece out of the water as its cooking and taste that there is still a little bite/firmness, this should take around 12 minutes).

While the squash is simmering, remove the stalk from the peppers and slice in 2 horizontally. 

Place on an oven dish and drizzle with some olive oil, the cayenne pepper and paprika. 

Place in the oven at around 180 degrees until pepper is cooked through and soft (8-10mins)

While the pepper is in the oven, slice the halloumi around 1cm thick and drizzle with some olive oil, paprika and cayenne pepper, and place in the oven below the peppers. 

Both the peppers and halloumi should be cooked through at the same time. (If you’re new to halloumi, it’s a firm salty cheese and as long as its warm it will be delicious so don’t stress).

For the sweet onions on top, I fried an onion in a little black pepper and some agave nectar for 2-3 minutes until soft.


To serve

All ingredients are now cooked, so simply layer the ingredients like in the pic, or in whatever way you see fit, and enjoy!

Here I had them stacked like a little burger, with some sticky rice, spinach and sundried tomato salad. They would also go great with some sweet potato wedges, or a healthy garden green salad.