Roasted butternut squash, Romano peppers and red onions drizzled with balsamic vinegar and layered with grilled halloumi. Serve with a scatter of pine nuts and a few basil leaves. Find the recipe in the link in our bio.
The picture wouldn't pin but the link works. I used boneless skinless thighs, kale and quinoa. I subbed sour cream for the Greek yogurt and honey for the dates. This mad for a much more affordable version and was so damn delish.
A refreshing G&T will always be a well-loved classic but with the craft gin scene currently growing at an unstoppable rate and so many delectable small-batch brands on the market, which do you choose for your botanical hit?