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Heat the oven to 180°C. Cut the butternut squash into bite-sized cubes and the red onion into chunks then add both to a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the hot oven for 30 mins or until caramelised and soft, then remove and set aside.
Dressing time. Grab a bowl. Add the tahini, grate in your garlic, juice in your lemon and pour in the olive oil. Season with salt and pepper and mix to combine. Add warm water until you have a thick, creamy consistency. Set aside.
Toast the pine nuts in a dry frying pan set over a low-medium heat (watch them carefully, you don’t want them to burn). Set aside.
Steam the kale for about 8 mins or until cooked through then set aside. Pick and roughly chop the mint leaves.
Cut the halloumi into thick slices. Heat a drizzle of olive oil in a griddle pan set over a high heat. Add the halloumi and cook for 3 mins on each side until golden and crisp.
Assembly time. To a salad bowl, add the halloumi, butternut squash, onion, kale. Add most of the pine nuts, pomegranate seeds and fresh mint, reserving a handful of each for garnish. Give everything a good mix. Pour in the tahini dressing and toss to combine. Top with the remaining pine nuts, pomegranate seeds, mint leaves.