A great accompaniment to roasted meat or poultry, or flake some hot smoked salmon through it for a more filling meal in a bowl. Like all my recipe ideas, can be adapted to include other vegetables and herbs, depending on what you have to hand.
Roast a generous amount of vegetables (red onion, butternut squash, carrots, potato, whole head of garlic) until well cooked and starting to get nice and brown at the edges. Toss with chopped basil, grilled haloumi, sugar snap peas and almond slivers (previously tossed together in a hot frypan with some olive oil) and a dressing of olive oil, a little lemon, grainy mustard and salt. Voila.