Preparation time: 15 minutes
Cooking time: 25 minutes
Sticky roasted butternut squash with creamy feta, juicy pomegranate and a whole load of fresh mint is an exceptional salad on its own - but if you really want to show off, pair it with a roasted leg of lamb and all of its scrummy juices.
½ large butternut squash, peeled and sliced into 5mm-thick half moons
1 tbsp olive oil
Sea salt and freshly ground black pepper
A pinch of crushed chilli
A good pinch of coriander seed
A good pinch of cumin seeds
2 tbsp pine nuts, toasted
150g Feta cheese
Seeds of 1 pomegranate (with juice reserved for the dressing)
A small bunch of fresh mint
For the dressing
1 tbsp pomegranate molasses
½ tbsp lemon juice
A pinch of ground cinnamon
2 tbsp extra-virgin olive oil
1. Heat the oven to 200C. Lay the prepared squash in the pan and drizzle with oil. Quickly bash together the seasoning, chilli, coriander and spices and toss the squash in the mixture. Roast for 20-25 minutes, turning two-thirds of the way through.
2. Remove the roast squash and pile onto a serving plate or split between individual plates. Sprinkle over the pine nuts, crumble over the feta and scatter over the pomegranate seeds.
3. To make the dressing, whisk together the molasses, juice, cinnamon and some seasoning and drizzle over the salad. Finally scatter over the fresh mint leaves.