ROASTED SQUASH SALAD WITH TOASTED SEEDS

Ingredients (Serves 4)
1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
4 tbsp olive oil
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp linseeds
1 tbsp poppy seeds
Handful of rocket
200g feta cheese
1 tbsp balsamic vinegar

Preheat oven to 200c / gas mark6

Put the cubes of squash in a roasting tin and trickle over 1tbsp of olive oil. Spread evenly across the tin and roast for 25 minutes.

Warm a heavy-based frying pan over a medium heat and toast the sunflower seeds, sesame seeds, linseeds for a minute. Add the poppy seeds and add for a further minute.

Make a dressing by whisking together the remaining oil with the balsamic vinegar. Season to taste.

Arrange the squash in a bowl with the rocket, sprinkle over the seeds, crumble in the feta, pour over the dressing, toss together and serve immediately.